Pickled Beet Eggs
Hard-boiled eggs cured in a sweet-tangy beet brine until they turn a stunning magenta all the way through. A Pennsylvania Dutch tradition and a genuinely practical way to preserve both eggs and beets at the same time. Beautiful on a salad, unforgettable on a charcuterie board.
Ingredients
🌱 From Your Homestead
- eggs (12, hard-boiled and peeled)
- beets (3 medium, cooked and sliced)
🛒 From the Store
- white vinegar (1.5 cups)
- sugar (1/2 cup)
- water (1/2 cup)
- salt (1 tsp)
- whole cloves (4)
- allspice berries (4)
- bay leaf (1)
- onion (1 small, sliced)
- wide-mouth quart jar
How to Make It
- Gather your ingredients: eggs (12, hard-boiled and peeled), beets (3 medium, cooked and sliced), white vinegar (1.5 cups), sugar (1/2 cup), water (1/2 cup), and the rest.
- Prep your homestead ingredients — wash, chop, and measure: eggs (12, hard-boiled and peeled), beets (3 medium, cooked and sliced).
- Give them a full three days in the brine — after one day the color is only skin-deep. After three days the beet flavor and color penetrate all the way to the yolk. They keep for two weeks refrigerated. The longer they sit, the deeper the color and the tangier the taste.
- Cook for approximately 30 min + 3 days cure. Adjust to taste and serve 12 portions.
- Plate, enjoy, and share with your household!
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