It's time for me to make pickled eggs so they will be ready by Easter. We like beet pickled eggs – taste great and look so pretty …….

Yes, they are hard boiled and peeled. You make a batch of pickled beets – which are kind of a sweet and sour taste – I like the proportions of vinegar to sugar in the canning recipe for pickling beets in the Ball Blue Book.

Even though I do have home canned pickled beets, for egg pickling I use store bought beets. I drain the liquid and use it in the brine. I put some of the beets in with the eggs and eat the rest of the beets

You make the pickled beets and while the brine is still a bit warm, layer the peeled eggs and the drained beets in a large jar and pour the brine over them. Refrigerate. They are best after they sit for 2 weeks+ and the pink color has reached the yolk or completely colored the yolk. They get better and better ……

Angela – no not dill, but there are multiple ways to pickle eggs, including dill, mustard, etc. Some people only know pickled eggs as the Penrose brand in that pink/orange brine that are often seen by the gallon in bars. Those are hot and sour and very good.

HTH

dede

Suzanne said:

They are verrrrry pretty, Dede!  so how come you prefer using the storebought beets for this?

Because I busted my butt boiling and peeling all those baby beets and they are sooooo delicious that I want to eat them pickled nekkid, unadulterated, etc. LOL!

I like to use the sliced beets or the diced beets for this. I don't care for the 'whole' beets from the store – never as tender and yummy as home grown. The last baby ones I canned were from Roane County, Suzanne – talked to a farmer at Capitol Market and told him I really wanted some beets. He told me to come back the next morning – he had a big box of freshly dug little beets for me. They were a lot of work but SO good.

dede