Pickled Red Beet Eggs
Pickled Red Beet Eggs….a longtime family tradition. Hard boiled eggs are marinated in a beet juice and vinegar mixture for several days to create the jewel colored, pickled treats found at many barbecues and picnics.
Tastebuds….they’re a funny thing, really. They are the deciding factor in whether you will love something and want to devour it immediately or you will gag and spew your food out across the dinner table. I don’t mean to start off a food post talking about tastebuds and spewing and gagging but I have a story to tell….and it all begins with finicky tastebuds. I have them…I bet you do to. And they can change…they can change for the better.
We have a tradition in my family for Easter….always have the Pickled Red Beet Eggs. They’re kind of beautiful and add a nice splash of color to the buffet table but growing up…they made me gag. Beets were hideous to me so anything near, in, touching or looking at a beet….was totally gag-worthy. Pickled Red Beet Eggs were no exception. I avoided them year after year after year…until this one time, I was desperate for a post workout snack and I was forced to eat a Pickled Red Beet Egg. (Gasp!) It wasn’t bad. In fact, it was rather addictive. And so….now I love them. Great story, right?
So, this year I decided to make them myself because they DO make a great post workout snack and buying them in the kosher deli of my grocery store gets expensive when they’re $1 a pop. So, I whipped out this handy jar that I also use for my cold brew (gonna need more jars now) and stirred up a different kind of brew to pickled my eggs. This recipe will take you a whole 15 minutes to make if you’re a pro at peeling eggs. I am not….so add the egg peeling and it takes me about 47 hours. I’m not even joking. Dreadful. I don’t recall having this much trouble when I made these deviled eggs or these egg eyeballs. Nope…no issue. So, if you have any tips…feel free to post them on my Facebook page because I’m all ears.
And if you’re looking for more Easter treats to go along with your new favorite egg recipe…check out this fun Harry & David Scavenger Hunt where you can win a $500 gift card! Giveaway ends April 15, be sure to hurry so you don’t miss out! Plus….their website is chock full of great Easter basket filler….like these amazing HoneyBell Oranges so you can make this jaw dropping salad. Just a little suggestion. 🙂
Pickled Red Beet Eggs
- 1 15 ounce can red beets
- 3 tablespoon granulated sugar
- 1/2 cup white vinegar
- 12 large hard boiled eggs peeled
- 1 large jar bowl or pitcher large enough to hold the eggs
- Strain the beet juice into a medium saucepan. Stir in the sugar and vinegar. Bring the mixture to a boil over medium heat, the reduce to low. Simmer the mixture until the sugar has dissolved.
- Place the eggs and beets in a large jar. Pour the mixture over the eggs and seal with a lid. Refrigerate for at least 2-3 days. Enjoy with a sprinkle of salt....or nothing at all.
Disclaimer: This post is sponsored by Harry & David. All opinions and statements are my own, as always.