Pickled Eggs and Beets

Pickled Eggs and Beets

vintagerecipeblog.com

I have tried to trace the history of adding beets to pickled eggs but I have been stumped every step
of the way.  Here in the USA we tend to call them "Amish Style" pickled eggs however variations of
the same recipe exist in Portugal, Spain, Italy, Germany and the Low Countries.  Pickling eggs in a
vinegar brine has been around forever and I think the beet variation isn't that much younger.  This
recipe is good for 16 eggs.  You'll need 2 quart size mason jars along with lids and rings.  Keep them
in the refrigerator after the cool.


Beet Pickled Eggs

16 Large Eggs, Hard Boiled and shelled
1 15oz Can Sliced Beets, drained & juice reserved
A few thin slices of red onion
1C Water
1C Cider Vinegar
1tsp Kosher Salt
1tsp Pickling Spice
1/4C Brown Sugar

Wash and sterilize your mason jars with boiling water.  Place lids and rings into simmering pot of hot
water.  In jars layer eggs then beets and some onion, repeat until jars are full.  8 eggs fit comfortably
in each jar.  In pot combine water rest of ingredients and reserved juice from beets.  Heat until boiling stirring occasionally, boil 1 minute then fill jars half full with pickling solution.  Tap jars lightly on counter
to settle then fill to 1/2" of top.  Seal each jar with lids and screw rings finger tight.  Let jars cool on
counter before placing in refrigerator.  They should ping indicating they have taken a seal.  Allow to sit
3 days before eating, will last 3 weeks in refrigerator.