Indulge in the delightful tradition of Pickled Eggs with Beets, a recipe that has been passed down through generations. Mary Banker from Fort Worth, Texas, recalls how her mother served these pickled eggs every Easter, creating a cherished family tradition. These tangy and vibrant eggs are a hit with everyone, as Mary discovered when she made them for her granddaughter, who couldn’t resist devouring them before her visit ended. Prepare yourself for a delicious and nostalgic treat that combines the flavors of pickled beets and perfectly boiled eggs.

Pickled eggs have a rich history, and their origins can be traced back to World War II when the Germans pickled eggs to encourage higher egg consumption. In the United Kingdom, pickled eggs are a popular pub food. However, it was the Pennsylvania Dutch who introduced the unique twist of pickling eggs with beet juice, adding a vibrant color and a touch of sweetness to the tangy brine. This technique became a favorite, and pickled eggs with beets became a beloved delicacy.

PREP: 10 MIN. + CHILLING

MAKES: 12 SERVINGS

INGREDIENTS 

• 2 cans (15 ounces each) whole beets
• 12 hard-cooked eggs, peeled
• 1 cup sugar
• 1 cup water
• 1 cup cider vinegar

INSTRUCTIONS 

1. Drain the beets, reserving 1 cup of the beet juice. You can discard the remaining juice or save it for another purpose.
2. Place the drained beets and peeled hard-cooked eggs into a 2-quart glass jar, ensuring they fit comfortably without overcrowding.
3. In a small saucepan, combine the sugar, water, cider vinegar, and the reserved beet juice. Bring the mixture to a boil, ensuring the sugar dissolves completely.
4. Pour the hot brine over the beets and eggs in the glass jar, ensuring they are fully submerged. Allow the mixture to cool to room temperature.
5. Once cooled, cover the glass jar tightly and refrigerate for at least 24 hours before serving. This allows the flavors to develop and the eggs to absorb the tangy brine.
6. When ready to serve, remove the pickled eggs from the jar and enjoy them as a tangy and vibrant addition to any meal or as a standalone snack.

NOTE

• Homemade pickled eggs should always be stored in the refrigerator. The American Egg Board recommends consuming them within seven days to ensure freshness and safety.
• Immerse yourself in the nostalgic joy of Pickled Eggs with Beets, a traditional recipe that brings back fond memories of family gatherings and special occasions. The sweet and tangy flavors of the pickled beets perfectly complement the richness of the hard-boiled eggs. Whether you’re celebrating Easter or simply craving a unique and flavorful treat, these pickled eggs are sure to please. Remember to share them with loved ones and continue the tradition of passing down this beloved recipe.