Pickled Eggs and Beets

Pickles Eggs and Beets

Probably every family has certain dishes that remind them of their childhood and the Easter holiday.  One of those, for me, are these Pickled Eggs and Beets.  Love the color!

Some people like to eat them with just a little salt.  My father always liked a beet and horseradish relish so that’s what I always make with these pickled eggs and beets.  A little mayonnaise is good, too.

Now don’t pick apart my photo with my eggs that didn’t peel as well as they should have.  There are many helpful hints on how to hard boil eggs to make sure the shells peel easily.  Here are tips that I find “usually” work well:

  1. Eggs at least 1 week old (better 2 weeks old)
  2. Cover eggs with cold water in sauce pan.
  3. Bring to a boil and continue to boil for 5-7 minutes.
  4. Take off heat and immediately pour off hot water.
  5. Fill pan with ice cold water and ice cubes to quickly cool the eggs.

And, although this usually works great, for some reason I still had trouble peeling my eggs.  I think my eggs might have been too fresh.  Some people will say you have to add vinegar to the water or the eggs have to be at room temperature before you boil them, but, in my opinion, there’s no one way that will work 100% of the time.

Pickles Eggs and Beets1So, please forgive my gouged pickles eggs and beets.  I hope you will have better luck.  Even if your eggs don’t peel easily, as long as you don’t tear into the yoke, they will still pickle and taste the same.  The only problem you’ll have when you tear into the yoke, is that your yoke will also turn pink.

In just 1 day, these pickled eggs and beets will be ready to eat.  The longer the eggs stay in the brine, the thicker the pink color will be around the edge of the egg.  They can be refrigerated and left in the brine for at least 1 week.  That’s only as long as I do it, but I’ve seen pickled eggs in bars and wonder how long they have them.  I know I’ve had jars of pickles last quite a long time so maybe it’s OK for eggs, too.

I only make a 6-12 eggs at a time and have no problem eating them within 1 week.  For this writing, I looked up several sites that said you can keep pickled eggs for 3-4 months below 40 degrees.  I’m not going to recommend that.  You can make your own choice, but I think 1 week and no longer than 2 weeks should be safe.

These pickled eggs and beets should be stored in the refrigerator.  If setting out on a buffet table for your holiday, they should not be left on the table longer than 2 hours.

Pickled Eggs and Beets | Recipe


12  hard boiled large eggsPickles Eggs and Beets2
2 – 15 oz. cans of beets
2 c. white vinegar
1 T. sugar
1 T. salt
2 c. water

  1. Hard boil the eggs.  I like them just barely hard boiled so I boil them for only 5 minutes.  I find the yokes are not as dry.  It’s just enough that the yokes aren’t runny, but not so long that the yokes are starting to turn green.  (7 minute boil and the yokes will be solid all the way through.)
  2. While the eggs are boiling, pour all remaining ingredients in a large gallon size jar.  Mix to dissolve the sugar and salt.
  3. When the eggs are completely cooled, peel them and put them in your gallon jar.  Make sure all eggs are covered with the beet brine.
  4. Place jar in the refrigerator.  Within 1 day, the eggs will be turning the pretty beet red color.  Several days later the beet color will be further into the white of the egg.

Ingredients for Beet Horseradish Relish:

(Approximately 1 cup)

1 c. pickled beetsBeet Relish
2 T. horseradish
1 tsp. salt

  1. Wait at least 1 full day for beets to pickle in your gallon jar.  Remove about 1 cup of pickled beets and place in a bowl.
  2. Mash the beets with the back of a fork until the beet pieces look like a relish consistency.
  3. Add horseradish and salt and mix.
  4. Serve on the side with your sliced pickled eggs for anyone that wants to spread on their egg.

And there you have it.  Pretty simple, huh!  Enjoy these pickled eggs with beets along with your other favorite Easter dishes.

I hope this will bring many happy Easter memories to mind.  I would love to hear about any family traditions you have at Easter.  Scroll down to my comment section and share your stories.

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About Sylvia Smith

The Culinary Cucumber hopes to share some easy, quick, and inexpensive recipes. Please share your thoughts and suggestions. You can also join me on GooglePlus! Sylvia On Google+

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