Being from the suburbs of Philly means that I also grew up close to Lancaster County and thus there was a Pennsylvania Dutch influence in a lot of the foods that we ate growing up. One of my favorites as a child and still today is Pickled Beet Eggs. As a kid, I really only ever wanted the eggs with the sweet and sour flavor, but as an adult I’ve learned to love the beets and the onions as well. Sure, I end up staining everything in my kitchen a vibrant hue of red when I’m making them, including my hands, but the end result is so worth it. Over time, I’ve learned to appreciate the natural sweetness of the beets and no longer use sugar in my brining liquid, I just don’t think that it is needed. Instead I use a combination of vinegars that bring out the natural flavor of the beets and naturally enhance the recipe. This is a favorite in our house and I hope that it becomes on in yours as well.
Pickled Beet Eggs
1 dozen hard boiled eggs, peeled
3 large beets peeled and cut into 1in pieces
4 cups water
1T + 1/2T Himalayan sea salt
1t black pepper
1/4 C apple cider vinegar
1/4 C balsamic vinegar
1 medium onion sliced
Bring the beets to a boil in 4 cups of water and 1T of salt. Boil for approximately 15-20 minutes until fork tender. While the beets are boiling, place your onion on the bottom of your non-reactive container and then place the eggs on top. Sprinkle liberally with salt and pepper. When the beets are ready, place them directly into the container with the eggs and onions. Keeping the beet water on the burner, add the vinegar and stir to combine. Add the brining mixture to your container. Cover tightly and refrigerate 48 hours. Enjoy!