What are pickled eggs?
Are you familiar with pickled eggs? Hard boiled eggs can be pickled or cured in a simple vinegar or brine solution. The flavor is determined by the pickling solution used. Pickled eggs can be made without the addition of beets but the gorgeous color and flavor the beets add make them extra special.
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.
After the eggs are hard boiled the shell is removed and the eggs are submerged in a solution of vinegar, salt, spices, and other seasonings. Over a period of time this solution imparts a sweet or spicy taste to the eggs. And the eggs take on a lovely color from the beets.
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
- 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
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
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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