PICKLED RED BEET EGGS

One of my favorite Pennsylvania Dutch treats are Pickled Red Beet Eggs. My mother made them for special events when I was growing up and they were always a big hit. So easy to make, the sweet/sour flavor is a PA Dutch favorite and the bright color makes them especially nice for holidays. In recent years, I was able to find golden beets and they work just as well, but make a beautiful golden color egg. Try making both and mixing them on a serving plate for a beautiful presentation.

Aluminum foil

Microwave-safe bowl

2 quart saucepan

Large mixing spoon

Measuring spoons

Measuring cups

Small baking pan (not shown)

Strainer (not shown)

1 cup granulated sugar

3/4 cup apple cider vinegar

1 cup juice from the red beets (if juice doesn't measure 1 cup.... add enough water to bring up to measure)

4 medium size fresh beets (I'm using a combination of red and golden beets), washed well

6 hard cooked eggs, peeled

2 Bay Leaves

1/2 teaspoon salt (not shown)

dash black pepper (not shown)

12 whole cloves

Wash and scrub beets.....

Heat oven to 350 degrees F. Wrap each beet separately in aluminum foil and place in a foil lined baking pan. Place baking pan in heated oven and roast for 1 hour to 1 1/2 hours. Beets are done when poked with a sharp knife and no resistance is felt. Let beets cool to room temperature.

Meanwhile, while beets are roasting and cooling...... and once eggs are hard cooked, peel and set aside. (HINT: in order to get nice smooth peeled eggs: bring water to a rolling boil. Carefully "drop" eggs into boiling water. Bring back to a boil and boil for 12-14 minutes, depending on size of eggs. Once done, immediately run under VERY cold running water and peel.)

Unwrap beets carefully and save any liquid that has accumulated in foil while roasting (there won't be much.... if any). Use this liquid as part of the 1 cup liquid mentioned in the recipe. (Don't be concerned if the color of the water is not vibrant. Once the beets are added to the pickling liquid the color will leach out and color the water.... and the eggs) Peel beets under cold running water, using a paper towel to rub off the skin. Alternative method: carefully peel with a sharp knife.

Chop the beets into bite size chunks.

Measure accumulated beet juice into a 1 cup measure. Add water enough to make 1 cup of
liquid. Pour into a medium size microwave safe bowl. Add the vinegar, sugar, bay leaves, cloves, salt and pepper. Bring to a boil. Cook and stir until sugar has dissolved. (Liquid shown does not have a lot of beet juice in it. It's mostly apple cider vinegar and water. Color will change once beets are in the liquid for a day or so.)

Meanwhile, layer the eggs and beets in a bowl or storage container.

After the beet liquid has come to a boil, strain and pour over eggs and beets in
bowl. Cover and let cool or transfer to a covered container. Place in refrigerator overnight so beet juice will color the eggs.

Let eggs and beets marinate overnight. The longer the beets marinate in the pickling liquid, the more vibrant the color will be. This is the same batch of eggs about 24 hours after I put them in the refrigerator to marinate. The pickling liquid has turned a vibrant red color and has colored the eggs a beautiful shade of red, the golden beets have taken on a red-ish hue.

If you can't find fresh beets you can always used canned beets (chunks, sliced or whole baby beets). Just follow the recipe using the canned beet juice (plus water, if needed, to make 1 cup of liquid) and use the canned beets.