Tag Archives: Red Beet Pickled Eggs

Easter Eggs Of Another Color

31 Mar

Well, it’s that time of year again, time to dust off my most popular post of all time.  Apparently I’m not the only pickled egg fanatic out there…

Pennsylvania Dutch Pickled Red Beet Eggs

It’s that time of year when the hearts of children, and yes, grown men and women the world over, sing with glee and hope.  It’s time to bite the ears off a chocolate rabbit.  Or snarf down multiple bags of Cadbury’s Mini Eggs.

And while I am human, and I do get a weird thrill out of chomping on dopey, oddly vacant bunnies in dark, milk and white chocolate varieties, the thing that really makes my heart go pitter-pat as we approach the Easter season is, of course, pickles.

And I know I am not alone.

Over the past two weeks, I have been getting hundreds of hits a day from people looking for a pickled red beet egg recipe.

Pennsylvania Dutch Pickled Red Beet Eggs

Don't they look a bit like a sunset?

So, pickled egg lovers of the world unite! Here is what you’re looking for:

Pennsylvania Dutch Pickled Hard Boiled Eggs And Red Beets (aka, pickled red beet eggs)

  • 1 can small, whole red beets¹
  • 1/3 c. brown sugar
  • 1 c. cider vinegar
  • 1 c. cold water
  • 3 or 4 whole cloves
  • small pieces of cinnamon
  • 1 doz. hard boiled eggs

Put all together in a pan and simmer for 10 minutes.
Peel eggs and add to liquid and beets.
Put all in a jar or container and cover.
Allow to pickle for about 2 days before using (aka,EATING!)

This recipe first appeared in the Pitcher Hill Church’s Ladies Cook Book.

It’s my grandmother’s recipe, or maybe even her mother’s, or her mother’s mother’s. We’re not 100% sure.  What I can guarantee is that these are delicious. Make them and eat them in good health.

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¹ Last year someone asked, a little snidely in my opinion, why the recipe didn’t use fresh beets.  My answer to this is: Because it is my grandmother’s recipe, and this is how I’ve always eaten these eggs, and so it’s how I’ll always make them.  Also, this is an old recipe, from a time when canned beets were probably considered a luxury.  If anyone has ever tried making these with fresh beets, I would love to hear about your experience. Please leave a comment.