Pickled Red Beet Eggs
Makes 12 pickled eggs
Most pickled egg recipes consist only of eggs in a brine. This Pennsylvania Dutch version incorporates red beets into the pickling liquid, which adds a mellow flavor and incredible color. The whites of the eggs turn red, and the color becomes more intense the longer the eggs are kept in the juices. The egg in the photo had been refrigerated for nine days. Someone once told me that the sliced egg looks like the setting sun surrounded by a red sky. I agree. These pickled eggs are a quick, easy, healthy and delicious snack or addition to the traditional PA Dutch sweets and sours that accompany many meals.
- 12 freshly hard-cooked eggs, peeled and kept whole
- 1 can (14 to 16-ounces) sliced red beets, drained, liquid reserved
- 2/3 cups granulated sugar
- 1/2 teaspoon salt (more or less to taste)
- 1/2 cup apple cider vinegar
- 1-1/2 cup red beet juices, reserved from canned beets (see notes below)
Mix together sugar, salt, vinegar and juice until sugar is dissolved. (Taste for seasoning. It should taste more tart than sweet.) Place the peeled eggs and red beets in a large container. Pour dressing over eggs. Refrigerate overnight. To serve, cut eggs in halves, quarters or slices.
Notes: If the juices from the canned red beets do not equal 1-1/2 cups, add water to make up the difference. This is the same dressing the Pennsylvania Dutch use to pickle vegetables, such as cucumbers or green beans, both of which are in the similar and related recipes links. Pickled eggs will keep in the refrigerator for up to two weeks. At that point, you can use the leftover dressing for another batch of eggs, adding more vinegar as needed. The recipe can be halved or doubled. Freshly cooked red beets and their cooking liquid can be substituted for canned red beets.