These vibrant sweet and sour pickled
eggs are delicious, easy and perfectly eggy! They are hard-boiled eggs pickled in the
same jar with beets. I’m Tess and welcome to my kitchen and
come join me as I make these tasty Pennsylvania Dutch pickled eggs. This recipe makes a dozen pickled eggs.
You may as well make a dozen because they go quickly! To hard boil the eggs, place the eggs in
cold water and bring to a boil, cover… remove from the heat and let set for 10
minutes. Perfect hard-boiled eggs every time! Next I’m making the pickling juice in a
saucepan on medium heat. I’m adding 2 cups of water, 1 cup of
cider vinegar, and you can use white vinegar, a half a cup of sugar and the
beet juice from – 15 ounce can of beets. And that comes out to about half a cup of beet juice. Just bring that up to heat and stir. You
don’t want to bring the mixture to a boil. You just want to heat to get the sugar
dissolved. Once the sugar is dissolved, remove from the heat to cool. You can find this recipe in the
description box below. Please come and visit me on Facebook
and Tess Cooks4u blog. You will want to get a glass lidded
container to store in the refrigerator. I’m using an old pickle jar. I’m adding
the hard-boiled eggs to the jar and then the red beet slices. You can use the small whole canned beets or julienne beets. This is another childhood recipe. These
pickled eggs are very common here in our Pennsylvania Dutch area. You will find
them in all the delis, grocery stores and is a very common bar food. You will
sometimes see cloves, cinnamon and allspice included in the pickling juice.
Slices of onion or hot pepper may also be added to the pickling liquid with the
beets and eggs but this version is how I’ve always made pickled eggs. They are so easy and tasty! Lastly, pour the pickling juice over the
eggs and beets. You can see mine is still a little warm and that’s okay. Give the eggs and beets a gentle stir.
You can already see the eggs turning pink! And now the hard part! Store the pickled
eggs in the refrigerator and forget about them for at least 48 hours! I know! I know! But, the longer you allow
them to rest… the further the purple color and the
flavor will penetrate the egg. Occasionally stir the eggs making sure
all the eggs are exposed to the juice. The eggs should be covered at all times
and store in the refrigerator. Just to show you, this is a pickled egg
after 24 hours in the pickling juice. The outside is a beautiful deep purple!
You can see the juice is soaked through revealing a pink border and some white
showing. The yolk is a nice bright yellow. Next is a pickled egg after 48 hours.
Again, the outside is a deep purple… just a tad darker on the outside as a
24-hour egg. The inside shows how the juice is penetrated a little deeper with
no white showing and the juice and the flavors have actually started to seep
into the yolk. This is where all the deliciousness
comes! I also wanted to show you a mustard
pickled egg that has a beautiful yellow orange color. If you’d like to see that recipe please
let me know in the comments section below. These pickled beet eggs are easy and
well-loved. They are great for picnics, get-togethers and a great way to use up
some Easter eggs! You can serve these as a side dish, in a
sandwich, sliced over salads or just sprinkle a little salt and eat as a
snack! And the answer to your question is YES, you sure can make pickle deviled
eggs and they are delightful. I hope you give these pickled eggs a try.
You will love them! Thanks for joining me here at Tess Cooks4u. Please remember to LIKE, SHARE and
SUBSCRIBE for future recipes and videos. I appreciate all my viewers and until
next time… Much Love!