Pickled Red Beet Eggs
Photo: gzap
As I write this, I’m still at my parents in Pennsylvania. My mom just made the ChowBaby a Batman costume out of an old t-shirt and a secondhand scarf. And that’s all he’s wearing—nothing else. It’s summer after all.
To kick off the summer season, we had a picnic lunch this afternoon. All the classics. Tangy macaroni salad. Mayonnaise-y potato salad. And a local Pennsylvania Dutch favorite: Pickled Red Beet Eggs. Stacie and I were talking about quick pickling today and when I told her about these eggs, she told me she never had them. Right away I knew I had my next post.
This recipe is so easy. Tangy. Full of protein. Perfect plain or on a salad. Popular at summer parties. Great finger foods for kids older than 1 year. And very fun for the little ones—what kid wouldn’t think a bright pink egg is very cool (and that’s a quote)?!
Pickled Red Beet Eggs
(for kids 12+ months)
1 16-oz can organic red beets (you can also use those vacuum packs) (beets and juice)
1/2 cup organic cane sugar
1 cup organic apple cider vinegar
1 cup water
1/2 tsp organic cloves
1/2 tsp salt
1 organic red onion, finely chopped
1 dozen organic hard-boiled eggs, peeled and whole
1. Mix sugar, cider vinegar, water, and spices in a saucepan. Bring to a boil. Reduce heat and simmer 5 minutes.
2. In a large glass bowl or jar, combine whole eggs, onions, beets, and beet juice. Add cooked liquids. Eggs should be completely submerged.Cover and refrigerate at least 2 days.
Note: The longer you refrigerate them, the deeper the pink.
11 Responses to “Pickled Red Beet Eggs”
June 9th, 2009 saat: 7:31 am
Woo Hoo! I, too just returned from a visit with the fam in PA (Phila). My dad frequently has a tall rectangular container of these in the fridge in the summer. His usually includes cucumbers.
June 9th, 2009 saat: 7:59 am
yay fellow pennsylvania chowmamas! and yum! i’ve never had my eggs with cucumber. but, we also did a quick pickle cucumber and onion salad. i think that could be friday’s post!
June 9th, 2009 saat: 8:30 am
I was just thinking about these over the weekend. We were planning to visit the in laws in PA in July but now I don’t have to wait until then to have some. Thank you!
Now if only I could figure out how to make the good Hershey chocolate twizzlers that we find at the Farmer’s Market there.
June 9th, 2009 saat: 12:55 pm
Mmmm… I remember my mom buying these at the local Amish farmer’s market in PA. Loved them! Leah is all over anything pink, so these’ll be great. Thanks.
June 10th, 2009 saat: 8:23 am
Those are GORGEOUS. They remind me of smoked/black tea eggs you see at Chinese markets. The kidlets must love these.
June 10th, 2009 saat: 8:53 am
yes! i love those eggs. they seem so… wrong somehow!
June 10th, 2009 saat: 8:53 am
sarah: enjoy! we’re still eating leftovers.
June 18th, 2009 saat: 5:01 am
[...] I posted last week about the preternaturally pink Pickled Red Beet Eggs, I forgot to mention that the quick-pickle technique works for a lot of things. Like the onions in [...]
July 8th, 2009 saat: 3:29 am
was just wondering if there was any way to do these with fresh beets?
July 9th, 2009 saat: 4:39 pm
i’ve never done it (since a can or those little vacuum packs are always too easy), but i’d imagine that you could just cook the beets in water and use them (plus a little bit of the beet water) in lieu of a can of beets.
January 5th, 2010 saat: 2:56 pm
[...] Pickled Red Beet Eggs recipe from ChowMama. I think my kids would flip inside out over these. I am also intrigued by these Tea Eggs from Cook Play Explore. [...]
Comment