Pickled eggs have been a tradition in our family for as long as I can remember. We come from Pennsylvania Dutch country where a big family dinner isn’t complete without a big bowl of colorful pickled eggs and beets on the table. This is the recipe my mom has always used, and my grandmother before her. When you’re trying to come up with ideas for using up all those hard boiled Easter eggs next week, you might want to give this recipe a try.
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| 9″ x 12″ sketch |
The recipe is so simple – the hardest part is peeling the hard boiled eggs! After marinating for several days (or longer) in a mixture of beet juice, vinegar, sugar, and salt, the eggs are ready to eat. And they’re pretty as a picture, with that glowing yellow center and shades of pink and purple surrounding it.
Here’s a text copy of the recipe, in case you’d like to print it out:
Ingredients:
1 pound can of beets
1 cup apple cider vinegar
1/3 cup sugar
3/4 tsp salt
8 hard boiled eggs
Empty the beets and their liquid into a small saucepan. Add vinegar, sugar, and salt. Heat just until the sugar dissolves. Cool to room temperature. Place the eggs in a container. Pour in the beet mixture, and add enough water so the mixture covers the eggs. Cover and marinate in the refrigerator at least 2-3 days.
Recipe Notes:
– It’s best to use a tall jar or plastic container to marinate the eggs. It takes less liquid to cover them than when using a wide bowl.
– The longer the eggs marinate in the liquid, the darker the color and stronger the flavor will be. I like them after they’ve marinated at least 4 or 5 days.
5 Comments
Thanks a million for this recipe, Leslie! I LOVE pickled eggs and end up guessing what ingredients to use. Perfect timing for the Easter holiday. I'm anxiously waiting a "new baby posting" from you!
We're still on baby alert, Cheri. I'll let you know when he arrives. He's sure taking his good ol' time.
My Dad would have loved this recipe. Sadly, no one else in my family would eat these!
I just found this through your lovely illustration on Artist's Journal Workshop. My wonderful husband (dead for 10 years) used to make pickled eggs; my favourite was pickled beets–so this recipe would suite both of us! So much fun to find an artist who also loves cooking. Thanks for this!
Thanks for sharing, Lynne. I'm glad my sketch brought back some good memories for you.