Pickled Eggs with Beets

Mary Banker from Fort Worth, Texas, shares her family tradition of serving pickled eggs at Easter. These colorful and tangy eggs are made with whole beets and a sweet and sour brine. With their vibrant pink hue and unique flavor, pickled eggs with beets are a delightful addition to any gathering. Prepare them ahead of time and let them chill in the refrigerator for at least 24 hours for the best results. Enjoy them as a festive appetizer, a tasty addition to a salad, or a flavorful snack straight from the jar.

INGREDIENTS:

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

PREPARATION:

1. Drain the beets, reserving 1 cup of the beet juice. Discard the remaining juice or save it for another use.
2. Place the beets and peeled hard-cooked eggs in a 2-quart glass jar.
3. In a small saucepan, combine the sugar, water, vinegar, and reserved beet juice. Bring the mixture to a boil, stirring until the sugar is dissolved.
4. Pour the hot brine over the beets and eggs in the jar. Allow the mixture to cool.
5. Cover the jar tightly and refrigerate for at least 24 hours before serving.

YIELD: 12 servings

PREP TIME: 10 minutes CHILLING TIME: 24 hours

SPECIAL INSTRUCTIONS:

• You can adjust the sweetness or tartness of the pickled eggs by increasing or reducing the amount of sugar and vinegar according to your preference.
• The longer the eggs are left to pickle in the brine, the stronger the flavor will be. If you prefer a milder taste, you can shorten the pickling time.
• For a decorative touch, you can add additional peeled hard-cooked eggs to the jar along with the beets.

TIPS:

• It’s important to use a glass jar or container with a tight-fitting lid to store the pickled eggs in the refrigerator.
• These pickled eggs should be consumed within seven days for the best quality and food safety.

Carry on the cherished tradition of pickled eggs with beets, shared by Mary Banker from Fort Worth, Texas. These vibrant and tangy eggs have been a staple at her family’s Easter celebrations for as long as she can remember. Made with whole beets and a sweet and sour brine, these pickled eggs are both visually appealing and deliciously unique.

To prepare the pickled eggs, drain the beets and set aside 1 cup of the beet juice. Place the beets and peeled hard-cooked eggs in a glass jar. In a small saucepan, combine sugar, water, cider vinegar, and the reserved beet juice. Bring the mixture to a boil until the sugar is dissolved, then pour the hot brine over the eggs and beets. Allow the jar to cool before sealing it tightly and refrigerating for at least 24 hours.

The result is a jar full of beautifully pink pickled eggs with a delightful sweet and tangy flavor. These eggs can be enjoyed in various ways. Serve them as an appetizer at your next gathering, slice them to top off salads for a pop of color and flavor, or simply enjoy them as a tasty snack.

It’s important to note that homemade pickled eggs should be stored in the refrigerator and consumed within seven days for optimal freshness and safety. The British consider pickled eggs pub food, while the Germans originally pickled eggs to promote egg consumption during World War II. The Pennsylvania Dutch introduced the idea of pickling eggs with beet juice, adding their own unique twist to the tradition.

Embrace the time-honored practice of pickling eggs with beets, and savor the tangy, vibrant goodness they bring to your table. Whether enjoyed as part of an Easter tradition or any time of the year, these pickled eggs are sure to delight both your family and guests.