- 1 Dozen Eggs
- 1 cup Apple Cider Vinegar
- 1 cup water
- 1 cup sugar
- 1 med. onion
- 2 (15oz) cans of Beets (I prefer sliced but whole also works)
Hard boil the dozen eggs.
In a separate saucepan combine the vinegar, water, sugar, and 1 cup liquid from the cans of beets. Stir until sugar is dissolved and bring to a boil. Remove from heat and set aside for later. This will be the pickling brine.
Peel eggs, and chop onion.
In a 1/2gal. container layer boiled eggs, beets and onions. Pour hot brine over the eggs onions and beets until jar is full. Cap and place in fridge for 24-48 hours.
Eggs are ready in as little as 24hrs but the longer they sit in the brine the deeper the purple color will penetrate.
Having grown up in Pennsylvania I was aware of beet pickled eggs my whole life. My stepfather having Pennsylvania Dutch heritage has eaten them his whole life with great relish. I had never been bold enough to ask for one of the brightly purple colored orbs found floating in their ubiquitous jars on deli and bar counters alike for as long as I can remember. When I asked for suggestions for our weekly fermentation offering and Douglas immediately chimed in with pickled eggs I was skeptical about how they would turn out, but two weeks and two rounds of pickling eggs later I can say they’re much better than I expected. And they’re certainly a school favorite here at ALCNYC.