Also known in some places as “pickled eggs”, these are well known in the Coal Region, thanks to the Pa Dutch influence in the county. Every recipe is a little different but these are easily adaptable to fit your taste. Want them a little more sweet? Increase the sugar. More “zippy”? Decrease the sugar. Skip the spices altogether or add just a cinnamon stick, some ground clove or allspice or use pickling spice mix. Add finely sliced onions or not…the choice is yours!
Many grocery stores now sell already cooked and peeled eggs for those who do not feel like cooking and peeling hard-boiled eggs. For a primer on how to cook hard-boiled eggs, watch the video below.
Don’t rush into eating these red beet eggs for several days. You want the lovely purple color of the juices to make their way into the egg white. Three days minimum is the norm. I personally like to let them sit longer – until the purple makes its way entirely to the yolk.
Pa. Dutch Red Beet EggsCourse: Appetizer, SidesCuisine: Pa. Dutch, Coal RegionDifficulty: Intermediate
2 (1-pound) cans tiny whole beets, drained with juices reserved
1 small onion, halved and thinly sliced into half-moons (optional)
12 hard-cooked eggs, peeled
1 cup sugar
1 cup apple cider vinegar
1-1/2 teaspoons salt
Dash of black pepper
- In large glass jar or non-reactive container, place peeled eggs at bottom, top with onion slices if using, and add beets on top. Set aside.
- In a medium-size nonreactive saucepan, combine sugar, reserved beet juice, vinegar, salt, pepper, and cloves (or your choice of spices if using). Bring to a boil, lower heat, and simmer 5 minutes.
- Immediately pour simmering liquid and spices over beets and eggs. Cool to room temperature, cover, and refrigerate a minimum of 72 hours before serving.
- Use these for making deviled eggs using your favorite deviled egg recipe. I have been doing this for years and people LOVE them!
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