(Red beet eggs. March 2007. © Robin)
Last year I posted a photo of red beet eggs along with a recipe. M and I were living in our temporary digs in West Chester, PA at the time, and I didn’t have my recipes with me. The recipe I posted was one I found on the internet which I tried to tweak in order to come up with a recipe closely resembling the one I use.
The red beet egg post is popular around Easter. I reckon everyone is trying to figure out what to do with all those hard-boiled Easter eggs once the coloring and Easter egg hunts are over.
Pickling is a good way to go because they’ll last a few weeks. Perhaps more than a few weeks, but they always get eaten in under a month in my house, particularly when M the Younger is at home. (Side note: You can thank M the Younger for this post as he put in a request yesterday for red beet eggs. I’ll be making a batch of them tomorrow.)
I’m once again getting lots of hits from folks searching for red beet egg recipes. Now that I’m home, with recipes at hand, I thought I’d post my mother-in-law’s recipe for red beet eggs. It is, as far as I’m concerned, the superior Lancaster county recipe for red beet eggs.
Jane’s Red Beet Eggs
- 2 cups cider vinegar
- 1¼ cups sugar
- 2 cans (16 oz.) sliced red beets
- 1 cup water
Mix ingredients and heat until sugar dissolves. Pour over hard boiled eggs (up to a dozen depending on the size of your container) and refrigerate.
It’s best to put the eggs, beets, etc., in a glass jar for storage in the fridge unless you don’t mind some staining of your plastic ware. I use a big pickle jar.
As stated in the previous post on this subject, you can reuse the pickling mixture for another batch of eggs. After that you should dump it as it loses its flavor. Or eat the beets if you like pickled beets. (I don’t.)
We have tea eggs here, all year round. I think your beet eggs are much more colorful.
What a splash of colour
Are your canned beets already pickled? here in the UK most preserved beetroot is sold by the jar already pickled. I can’t think I’ve ever seen it by the can, just raw, precooked as a salad item or bottled in vinegar
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How fun, I’d never heard of them. I’ll have to make them next Easter and freak out my family:)
I really enjoy the trips to this blog. Your photos are spectacular, and your ability to title the photos is absolutely amazing. I hope you are having a fantastic Easter.
Stevo: I make red beet eggs all year round, too (usually by request). They are nice and colorful, that’s for sure. 🙂
Uphilldowndale: You can buy tinned beets here that are cooked and packed in water. We also have the fresh or pickled. This recipe can be made with fresh beets (boil and slice them, and add some of the cooking water to the vinegar & sugar mix). I’ve never tried it with pickled beets, but imagine that would work as well.
Bookbabie: They’re a Lancaster County, Pennsylvania dish. The first time I saw them I didn’t think I’d like them. Too freaky looking. 😉 I was wrong. I like them very much.
Jeni: Thank you. I hope you had a fantastic Easter, too. 🙂
We never had a problem using up our hard boiled eggs. There were nine of us in the family and my mom used a lot of them for potato salad on Easter Sunday. We took them to school for lunch afterwards. They were all gone within a couple of days, tops.
Corina: When I was growing up, we never had that problem either. There were seven of us (5 children, 2 parents) in my family, plus assorted people (aunts, uncles, grandmothers) who would come and stay for a while. Leftovers of anything were rarely a problem.
My mom made potato salad on Easter Sunday, too. What didn’t go into the salad was usually turned into deviled eggs or egg salad. Mom was big on those mayo-based dishes.
I grew up in Lancaster County, but now I live in NC. I don’t think I’ve seen fresh beets in the stores around here. I guess I’ll have to settle for the canned variety. All my friends think I grew up Amish due to my PA dutch taste buds. Everyone reading this must try Woopie Pies (named this long before Woopie Goldberg) and Shoo Fly Pie. Yummmmmmm!
Thanks for the recipe, I think I’ll tweek it a bit.
Shoo Fly Pie is the best!
Enjoy the eggs, Brad. 🙂 I don’t think it matters if the beets are fresh or canned. You’d have to cook the fresh beets anyhow. The only real difference might be less sodium.
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