This beautifully colorful way to eat eggs, also called Pickled Red-Beet Eggs, is often associated with the Pennsylvania Dutch community. Pickled red-beet eggs are commonly found at picnics and pot-lucks and have become a popular snack in surrounding "English" communities. These eggs take on a pink/purple color from the beets and have a tangy sweet and sour taste. They are so versatile once pickled, my favorite ways to use them are in a salad or as the pastel base for deviled eggs. Here's my recipe:

How to Make Pickled Beets & Eggs

By Cooking for Kishore

These eggs take on a pink/purple color from the beets and have a tangy sweet and sour taste. They are so versatile once pickled ,my favorite ways to use them are in a salad or as the pastel base for deviled eggs. 

Ingredients

• 2 Small Beets, cooked & sliced
• 6 Eggs, boiled & peeled
• 1 tsp garlic, minced
• 1/2 tsp celery seeds
• 1/2 tsp dried dill weed
• 1/2 tsp Juniper Berries
• 1 tsp Black Peppercorns, whole
• 1/4 tsp Crushed Red Pepper
• 1 Bay Leaf
• 2 tsp Himalayan Salt
• 2 tsp Sugar
• 1 small Red onion, thinly sliced
• 3/4 cup Apple Cider Vinegar
• 1 1/2 cups Water
• 1 Qt Glass Canning Jar, sterile

Instructions

1. In a 1 qt Canning jar, layer the onions, beets and eggs, and set aside for next step.
2. Add vinegar, water, salt, sugar, bay leaf, juniper berries, dill, celery seeds, peppercorns, red pepper, and garlic, to a stock pot and bring to a boil - stirring to dissolve the sugar & salt. Turn off the heat once dissolved and put to the side.
3. Pour the warm brine over the eggs in the canning jar, making sure they are completely submerged with no air bubbles. Put the jar lid back on and place in the fridge for at least 2 days.
4. After the initial 2 days take them out with a clean spoon and serve. Enjoy!
5. Eggs will keep for 2-3weeks if kept submerged in brine & refrigerated.

Yield: Serves 6

Prep Time: 5 mins.

Cook time: 5 mins.

Total time: 10 mins.

Tags: 
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Nutrition

Calories: 97 per serving