(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.)