Sweet and Tangy Pickled Eggs with Beetroot
This delightful recipe for Sweet and Tangy Pickled Eggs with Beetroot is a cherished Pennsylvania Dutch tradition that combines the earthy sweetness of beets with the rich texture of hard-boiled eggs. This dish not only makes for a vibrant addition to any appetizer platter but is also beloved as a simple snack packed with flavor. The vibrant hue of pickled beets combined with the tangy vinegar and spices creates a mouthwatering treat that is particularly special for family gatherings or as a memorable gift. Perfect for enhancing salads, sandwiches, or enjoyed directly from the jar, this recipe brings a taste of Pennsylvania Dutch culture straight to your kitchen. Dive into the joy of pickling and savor this beautiful dish that gets better with time.
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
Small beets
1 pint (Cooked or drained if using canned)
Granulated sugar
1/4 cup (Granulated (can substitute with brown sugar if desired))
Vinegar
1/2 cup (White or apple cider vinegar)
Water
1/2 cup (Can use beet juice for added color)
Salt
1/2 teaspoon (Table or sea salt)
Whole mixed pickling spice
1 teaspoon (Mix of spices commonly used for pickling)
Hard-boiled eggs
6 (Peeled)
Instructions
1
If using fresh beets, cook them in boiling water for 30-40 minutes until tender. Drain, cool under cold water, and carefully slip off the skins. If using canned beets, simply drain them.
2
In a medium saucepan, combine sugar, vinegar, water (or beet juice), salt, and whole mixed pickling spice. Stir well and bring the mixture to a gentle boil over medium heat, allowing the sugar to dissolve completely.
3
Once boiling, add the cooked or canned beets to the mixture and reduce the heat. Simmer for about 5 minutes, letting the beets absorb the flavors of the brine.
4
Remove the saucepan from heat and allow the beet mixture to cool down to room temperature.
5
In a large, clean glass jar, layer the peeled hard-boiled eggs and pour the cooled beet mixture, along with the beets, over them, ensuring the eggs are fully submerged.
6
Seal the jar tightly and place it in the refrigerator. Allow the eggs to pickle for at least two days before enjoying, although they will improve in flavor with more time.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Sweet and Tangy Pickled Eggs with Beetroot?
They are a Pennsylvania Dutch tradition that combines the earthy sweetness of beets with hard-boiled eggs in a tangy brine.
What tradition is this recipe associated with?
This recipe is a cherished Pennsylvania Dutch tradition.
How many hard-boiled eggs do I need?
You will need 6 hard-boiled eggs, peeled.
Can I use canned beets for this recipe?
Yes, if using canned beets, simply drain them before adding to the brine.
How do I prepare fresh beets for pickling?
Cook them in boiling water for 30-40 minutes until tender, then cool and slip off the skins.
What type of vinegar should I use?
You can use either white or apple cider vinegar.
Can I substitute brown sugar for granulated sugar?
Yes, brown sugar can be substituted for granulated sugar if desired.
How long should the eggs pickle before eating?
Allow the eggs to pickle for at least two days in the refrigerator.
Do the eggs need to be peeled before pickling?
Yes, the hard-boiled eggs must be peeled before being placed in the jar.
Can I use beet juice instead of water for the brine?
Yes, you can use beet juice instead of water to provide even more color to the dish.
What kind of salt is recommended?
The recipe suggests using table or sea salt.
What is whole mixed pickling spice?
It is a mix of various spices commonly used for pickling vegetables.
How long do the beets simmer in the brine?
The beets should simmer in the mixture for about 5 minutes.
Should the brine be hot when added to the eggs?
No, the beet and brine mixture should be cooled to room temperature before pouring over the eggs.
Where should I store the pickled eggs?
The sealed jar should be stored in the refrigerator.
How does the flavor change over time?
The eggs will improve in flavor the longer they sit in the brine.
Are the beets in the jar edible?
Yes, the beets are part of the dish and are delicious to eat alongside the eggs.
What color will the eggs become?
The eggs will take on a vibrant purple hue from the beetroot.
What can I serve these eggs with?
They are excellent on appetizer platters, in salads, or on sandwiches.
Is this recipe suitable for a gift?
Yes, the vibrant colors and unique flavor make it a memorable gift.
What kind of container should I use?
A large, clean glass jar with a tight seal is best.
Do the eggs need to be fully submerged?
Yes, ensure the eggs are completely covered by the liquid mixture in the jar.
Is this a good holiday dish?
Yes, it is considered a special dish for family gatherings and holidays.
How much sugar is required?
The recipe calls for 1/4 cup of sugar.
How much vinegar is required?
The recipe calls for 1/2 cup of vinegar.
How much pickling spice is needed?
You will need 1 teaspoon of whole mixed pickling spice.
What size beets should I use?
The recipe suggests using 1 pint of small beets.
Can I eat these directly from the jar?
Yes, they are often enjoyed as a simple snack directly from the jar.
How do I remove the skins from fresh beets?
After boiling and cooling them under cold water, you can carefully slip the skins off with your hands.
What makes the brine boil?
Heating the sugar, vinegar, liquid, salt, and spices over medium heat will bring the mixture to a boil.