This is a nice addition to a buffet-style meal, or an al fresco meal. The outer layer of the egg whites takes on the color of the beets–I made these with golden beets, so have yellow eggs, that when sliced, offer a yellow/white/yellow (yolk) display. Chioggas will give a pinkish tone, and regular, red beets, a reddish hue.

The beets are best boiled for this recipe, as you need the cooking water for the pickling liquid.

There is a Pennsylvanian version of pickled beets and eggs that calls for half a cup of sugar. I found this to be an unnecessary addition, but add it to the pickling liquid if you like, if only for authenticity’s sake.

These are best eaten after pickling for a week, though you can eat them anytime after a 24 hour pickle.

1 lb beets, quartered, if large
water, to cover by an inch or so
6 eggs
1/2 – 3/4 c cider or other vinegar
1 t salt, or to taste
ground black pepper, or a few black peppercorns
5 or 6 whole allspice berries, or other, whole spice, or 1 – 2 bay leaves, optional
herbs such as cloves, bay leaves, optional

1. Poach beets until tender, about 45 minutes. Drain, reserving liquid. When cool enough to handle, slip skins off, or not.

2. Meanwhile, hard boil eggs by your preferred method, and when cool, peel. Leave peeled eggs whole.

3. Combine 1/2 c vinegar, salt, and ground pepper in a bowl, stirring to dissolve salt.

4. Place beets and eggs in a container that can be covered. Pour vinegar mixture over. Add enough of the beet poaching liquid to cover. Taste liquid, and add more vinegar if you think it’s needed. If you still haven’t got everything covered, add some water if necessary to achieve coverage. If using whole spices or bay leaves, add to container. Gently stir. Cover and refrigerate for desired pickling time, stirring each day, if you remember.