My family is from central Pennsylvania (Pennsylvania Dutch territory) and red beet eggs where always on the table at family gatherings. As a little girl, I loved the reddish purple eggs because they reminded me of Easter eggs but I was not a fan of the red beets. Thankfully, my palate has expanded and red beets have become a favorite vegetable, especially paired with these delicious hard boiled eggs. Recipe Redux is highlighting a picnic theme this month so why not pack these little gems in a mason jar, place them in a basket with a crusty loaf of bread, your favorite beverage and a colorful blanket. Off you go for a delightful spring picnic.
Pickled Red Beet Eggs
1 dozen eggs
2 15-ounce jars of sliced beets (not pickled beets)
2/3 cup white vinegar
2/3 cup cider vinegar
¼ cup sugar
½ teaspoon salt
Cook, cool and peel the eggs (here’s the fasted way to cook and peel hard boiled eggs). Strain liquid from the beets into a small saucepan. Set beets aside. Add vinegars, sugar and salt to the pan. Heat for a few minutes just until sugar and salt dissolve. Place eggs in a large glass jar, top with sliced beets then pour vinegar mixture over the beets and eggs. Cover and place in the refrigerator. The eggs will become a deeper shade of red the longer they sit in the refrigerator.
Note: You could certainly use fresh red beets. I often use jarred beets for convenience (ingredients listed on the package are beets and water). If you use fresh beets, just save some of the water you cook the beets in to use as the beet juice.