Pink Pickled Eggs Recipe
Start a Tradition of Pink Pickled Eggs for Easter
Pink Pickled Eggs and Beets for Easter or Anytime
Easter at our house, since I was a kid, has always included pink pickled eggs. They're fun, they're easy to make, they're pretty, they taste delicious, and it doesn't have to be Easter to make and enjoy them! Below you'll find my easy pickled eggs recipe.
"Do pickled eggs taste like pickles?"
In case you're wondering, pickled eggs don't really taste like pickles. I'm not sure how to describe what they taste like, but "tangy" comes to mind. If you're not sure that you'd like them, pick up a can of beets at the store, dedicate a half-dozen eggs to the cause and give them a try. It'll be a fun experiment (involve the kids!) and you might end up loving the taste.
Follow the simple instructions below. There's a photo gallery, too, so you can see how the eggs look as they progress through several days of pickling. I think they're best at day four or five (when they're really more purple than pink) so if you're planning to serve these for Sunday dinner (or for Easter), start them the Tuesday or Wednesday before. They make a nice side salad, sliced with or without beets atop a bed of lettuce or lettuce leaf. And since they're eggs, they're good for you, too.
First, Boil the Eggs - Follow these three easy steps for perfect hard-cooked eggs every time.
Foolproof Boiled Eggs, Step by Step
Step 1 Place eggs in saucepan; cover with water. Add about a teaspoon of white vinegar or a pinch of baking soda to the water. I've recently discovered that baking soda seems to really work to make the boiled eggs easy to peel.
Step 2 Heat the water just to a boil. Cover the pan and remove from heat. Set the timer for 10 minutes.
Step 3 After 10 minutes are up, uncover the pan and run cold water over the eggs as you empty the hot water into the sink. Run the cold water for a couple of minutes, until the eggs begin to cool. Empty the water from the pan.
The eggs are now ready to peel and use in a recipe, or store them in the refrigerator, in a covered bowl, until ready to peel and eat.
TIP: Start with eggs that are a week or so old. They'll peel easier than eggs that are fresh.
Prep Time: 30 minutes including boiling the eggs
Total Time: Two to three days
- 6 hard-boiled eggs - peeled
- 1 cup cider vinegar
- 1 can whole beets with liquid (approx. 1 cup)
- 1/3 cup granulated sugar
- 1/2 tsp salt
- 1 small onion - chopped
- 4 whole cloves
- shredded lettuce or greens
- Place peeled eggs (whole) in a bowl or jar.
- Mix vinegar, beet liquid, sugar, salt, onion, and cloves; pour over eggs. Add beets.
- Cover and refrigerate 2 to 3 days. Slice eggs and beets; serve on a bed of lettuce or greens.
Tip: Start the Eggs a Few Days Ahead of Time
Start the eggs two to three days ahead of serving day. If you're planning to serve them on Easter Sunday, put the recipe together on Wednesday for optimal color and flavor.
"Beet Eggs" Recipe in Pictures, Step By StepClick thumbnail to view full-size
POLL: Have you ever eaten pink pickled eggs? Please take part in our poll.
If you need more room for your answer, we have a guestbook below and would love to hear what you have to say!
Have you ever eaten pink pickled eggs?
More Traditional Family Recipes
- Recipes for Real People
You'll find more of our family's tried-and-truerecipes on my blog, Recipes for Real People.
Ready to try your own pink pickled eggs?
Thanks for the visit and thank you for taking time to leave a comment in our guestbook below. We'd love to hear how you feel about pink pickled eggs and beets.
© 2009 Susan Deppner