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is the Lead Corporate Sponsor of the Lunch Hour NYC exhibition and related programming.Additional support for this exhibition has been generously provided by the Dorothy and Lewis B. Cullman Center for Scholars and Writers.
Support for The New York Public Library’s Exhibitions Program has been provided by Celeste Bartos, Sue and Edgar Wachenheim III, Mahnaz Ispahani Bartos and Adam Bartos Exhibitions Fund, and Jonathan Altman.
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Would you eat pickled eggs for lunch? They sound hearty enough, but look so foreign…and purple.
According to Bon Appetit, “pickled eggs are a long-standing pub grub offering. Like most pickled foods, they developed as a way to preserve the harvest, ‘putting up’ some protein for the darker winter days when egg production drops off. (Unsurprisingly, pickled eggs are common in the chillier regions of Europe, like Germany and Denmark.)”
Interested? Here’s their recipe for Borscht Pickled Eggs:
2 bay leaves
2 small beets, peeled and sliced into wedges
2 tablespoons prepared horseradish
1 tablespoon sugar
1 tablespoon coarse salt
2 cups cider vinegar
1/2 small head green cabbage, cut into 6 wedges (leave the core attached to keep them together)
3 cloves garlic, peeled and smashed
2 flowering dill heads (if unavailable, just use a handful of fresh dill and a half teaspoon of dill seeds)
1 sweet onion, thinly sliced into half-moons
12 hard-boiled eggs
Take on the recipe, and celebrate Pickles Week (it exists!) at Bon Appetit.
Photo: Leela Cyd
