|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||5%|
|Saturated Fat 1g||7%|
|Total Carbohydrate 15g||6%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This recipe is believed to come from the Pennsylvania Dutch tradition. It was a way of preserving eggs when your flock was laying more than you eat at one time, saving them for the leaner months. Even today it is used by Amish communities for that purpose.
You might think of pickling leftover colored Easter eggs if you won't eat them immediately. The red from the beets will cover over any color that might have seeped in from the Easter egg dye. It's also a great use for eggs that are reaching the end of their "best used by" date. Eggs that are less fresh will be easier to peel after you hard-cook them.
Any large jar with a lid will work so long as the brine covers the eggs. Apple cider vinegar is a better choice than white vinegar since white vinegar can be too harsh in this brine. You could substitute rice vinegar or white wine vinegar.
Gather the ingredients.
Peel the eggs and discard or compost the shells. Do not puncture the eggs with a toothpick (formerly a common practice) as this can introduce Clostridium spores and lead to potentially fatal botulism.
Place the peeled eggs in a large jar.
Combine the vinegar, beet liquid, sugar, salt, onion, and whole cloves and stir to dissolve the sugar. Pour this pickling brine over the eggs. Be sure to clean up any splashes promptly as the brine can stain some surfaces.
Cover the jar and refrigerate at least two days to give the beet juice time to penetrate the egg white. Small eggs will be fully seasoned to the yolk after one week, while medium and large eggs will take 2 to 4 weeks.
Slice the eggs and serve.
- Your pickled beets will last for 3 to 4 months when stored in the refrigerator. Be sure to label the jar with the pickling date.
- While you might have seen jars of pickled eggs simply sitting out on counters, you must keep them refrigerated for food safety. Leave them out only while serving and never for more than 2 hours. If left at room temperature, botulism toxin could be produced.
- For extra safety, sterilize the jar before adding the eggs. Boil the brine solution for 5 minutes before adding to the peeled eggs.
Add a cinnamon stick or slices of canned or cooked beets.