AMISH PICKLED RED BEET EGGS
These beautiful pink pickled eggs are a classic Amish treat. They are tangy, flavorful, and a colorful addition to any meal. The beet juice gives them their distinctive color. Allow ample time for pickling for the best results.
Ingredients
- 1 dozen large eggs
- 1 (15-ounce) can sliced or diced beets, undrained (or about 2 cups cooked and sliced fresh beets)
- 1 cup apple cider vinegar
- ½ cup granulated sugar
- ½ cup water
- 1 teaspoon salt
- ½ teaspoon black peppercorns
- ¼ teaspoon ground cloves
- 1 bay leaf
Instructions
- Hard-boil the eggs: Place the eggs in a large pot and cover with cold water by about an inch. Bring the water to a rolling boil, then remove from heat, cover the pot, and let the eggs sit for 10-12 minutes. Immediately transfer the eggs to an ice bath to cool completely.
- Peel the eggs: Gently tap each egg on a hard surface to crack the shell all over. Carefully peel away the shell under running cold water.
- Prepare the pickling liquid: In a medium saucepan, combine the undrained beets (including the beet juice), apple cider vinegar, sugar, water, salt, peppercorns, cloves, and bay leaf. Bring to a boil over medium heat, stirring until the sugar is dissolved. Reduce heat and simmer for 5 minutes.
- Pack the eggs and beets: In a large, clean jar or container with a tight-fitting lid, layer the peeled hard-boiled eggs and beets. You can leave the beets whole if they are small or cut them into smaller pieces.
- Pour over the pickling liquid: Pour the hot pickling liquid over the eggs and beets, ensuring that the eggs are fully submerged.
- Chill: Cover the jar or container and refrigerate for at least 24 hours, or preferably longer (up to a week for best flavor). The longer they sit, the more intensely pink and flavorful the eggs will become.
Notes
- Beet Juice: The beet juice from the canned beets is what gives the eggs their beautiful pink color. Don't discard it!
- Fresh Beets: If using fresh beets, roast or boil them until tender, then peel and slice them before adding them to the pickling liquid.
- Jar Sterilization: For longer storage, you can sterilize the jar and lid before packing the eggs and beets.
- Storage: Store pickled eggs in the refrigerator for up to a week.
- Flavor Variations: You can add other spices to the pickling liquid, such as a cinnamon stick, mustard seed, or a few slices of onion.