Pickled Eggs
Briny and slightly sweet with a vibrant pink hue, beet-pickled eggs were likely brought to the United States by German immigrants, and remain a staple in Amish and Pennsylvania Dutch communities. Hard-boiled eggs are brined with just beets, vinegar, sugar and some optional flavor add-ins, but they do need at least one full day — optimally two — of brining before they’re ready to eat. (Their color and flavor will deepen the longer they pickle; keep refrigerated and enjoy for up to a week.) Canned plain beets make this pretty easy, but fresh beets can be used instead (see Tip). Once pickled, halve the eggs and eat them on their own, or sprinkle them with a little black pepper, kosher salt, dill sprigs and perhaps a dollop of mayonnaise. Or, add them to salads or bowls, layer thin slices on a sandwich, or use them for a colorful twist on deviled eggs. (Of course, don’t forget to eat the beets, too!)
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 1(15-ounce) can small whole or sliced beets (not pickled) (see Tip)
- 1cup distilled white vinegar
- ⅓cup granulated sugar
- 1tablespoon kosher salt (such as Diamond Crystal), plus more for serving
- 6large hard-boiled eggs, peeled
- 1small shallot, thinly sliced (optional)
- 2to 3 large dill sprigs, plus more for serving (optional)
- 1teaspoon whole black peppercorns (optional), plus ground pepper for serving
- ¼teaspoon whole cloves (optional)
- Flaky salt, for serving
Instructions
Step 1
Place a fine-mesh strainer over a large measuring cup or bowl. Drain beets; if needed, add enough water so the beet liquid reaches 1 cup (or pour off and discard any excess to reach this volume). Transfer the beet liquid to a small pot and stir in the vinegar, sugar and salt. Bring to a boil, uncovered, over high heat. Reduce heat to medium and simmer until sugar and salt are dissolved, stirring occasionally, 1 to 2 minutes. Turn off the heat and cool in the pot for 30 minutes.Step 2
In a large, wide-mouth glass canning jar (at least 36 ounces), or similarly sized lidded glass vessel, layer peeled eggs with the beets, along with any combination shallot, dill, peppercorns and cloves, if using, alternating all of the ingredients. Once cooled, pour the pickling liquid on top and cover tightly with the lid. Pickle in the refrigerator for at least 24 hours and up to 1 week, then remove eggs and beets from the brine and store in the fridge for up to 1 week following the initial brine. (The color and flavor will deepen the longer the eggs pickle. For more even color, give the eggs a swirl once or twice during the first day of pickling.) To serve, halve and sprinkle with more dill, salt and pepper, if desired.