Beet Pickled Eggs

Eaten alone or sliced on a salad, you will love this easy recipe for old fashioned pickled eggs made with beets and hard boiled eggs.

If you are fortunate enough to live near an Amish market or community you can usually find pickled eggs with beets. They are associated with the Pennsylvania Dutch cuisine and are a way to preserve the food so that it can be eaten later.

To assemble this colorful salad, lay a bed of lettuce on a plate. Top with sliced pickled eggs, beets and some of the onions from the pickling jar. Add crisp bacon, crumbled cheese and drizzle on the dressing.

Cooking the eggs

Hard boil the eggs. This is the way I make hard boiled eggs to prevent the green ring around the yolk. You can use any method you prefer. Cover eggs with cold water and bring to a boil. When eggs begin to boil, cover with a tight fitting lid and remove the pot from the heat. 

Recipe Note: Fresh eggs are the hardest to shell. When planning to hard boil eggs, I like to buy them 2-3 weeks earlier and allow to age in the refrigerator.

Allow the eggs to remain in the pot for 18-20 minutes. Pour off water and shell the eggs. I like to shell the eggs under running water as this helps to cool them and aids in getting off the shells.

While the eggs are cooking, slice the onions.

Place eggs in the bottom of a quart size glass jar. In a medium saucepan, add the vinegar, beets with juice, onion, sugar, and spices (if using).

Bring mixture to a boil. 

Cook, uncovered, until the sugar has dissolved and the onions are translucent, about 5 minutes. Remove from heat and let cool a few minutes.

Pour the vinegar mixture over the eggs in the jar, covering completely. Close jar and refrigerate 1-3 days. 

Pickled Eggs with Beets

INGREDIENTS

• 1 can sliced beets
• 1 cup cider vinegar
• 1/4 onion, sliced
• 1/3 cup granulated sugar
• a few peppercorns (optional)
• several cloves (optional)
• 6 hard boiled eggs, peeled

DIRECTIONS

Place eggs in the bottom of a quart size glass jar.

In a medium saucepan, add the vinegar, beets with juice, onion, sugar, and spices (if using). Bring to a boil and cook, uncovered, until the sugar has dissolved and the onions are translucent, about 5 minutes. Remove from heat and let cool a few minutes.

Pour the vinegar mixture over the eggs in the jar, covering completely. Close jar and refrigerate 1-3 days. The longer the eggs sit in the pickling juice, the more the pickling juice will penetrate the eggs.

Storing pickled eggs

Store pickled eggs in the refrigerator. Pickled eggs should never be at room temperature except for serving time.

Best container for pickled eggs

A glass canning jar works well for making and storing pickled eggs. The container should be one that can be closed or sealed tightly. Be sure the eggs are to be completely covered with the pickling solution during storage. A quart-size canning jar will hold about one dozen medium sized eggs.

Pickled Eggs and Beet Salad with Raspberry Balsamic Dressing

For the salad:

• lettuce (I used butter lettuce and radicchio) 
• 2 beet pickled eggs, sliced
• pickled beets and onions from the pickled beets mixture
• 2 cooked, crisp bacon strips
• small amount of Gorgonzola, feta or favorite cheese 

For the dressing

• 1/4 cup balsamic vinegar
• 1 Tbs. seedless raspberry preserves
• salt and pepper
• 2 Tbs. vegetable oil or other light oil

DIRECTIONS

In a small bowl, combine the vinegar, raspberry preserves, salt and pepper.  While whisking, drizzle oil until incorporated.

Pickled Egg Salad

 
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