Pickled Eggs

Cooked the beets, measured, then reduced Sud to one cup. Came out a gorgeous magenta that after two days had entirely penetrated the eggs. So take out of brine after one day to achieve the ombré effect in Foto.

We made these, let 'em pickle for four days and they didn't taste very pickled--just lightly pickled, but mostly tasted of plain old hard boiled eggs, although with a nice red color to the egg whites. So, back in the brine for a few more days. We did use the Instant Pot 5/5/5 method to make the HB eggs and it worked great. No rubbery whites and easy to peel. To be fair, I've never had pickled eggs before, so maybe they just don't taste very pickled?

I come from Penn Dutch land where the pickled red beet is strong. Friends, here is an authentic recipe: 1 jar of pickled beets Hard boiled eggs Instructions: When you've finished the pickled beets put the hard boiled eggs in the left over beet juice and wait a few days.

As a Mennonite from Virginia, our family ate these "beet eggs" on the table from Easter through the end of August. Our version skips the peppercorns, cloves and dill--and the result is a cleaner flavor. We also let our eggs pickle until the entire white had turned entirely pink--not as pictured. We'd considered the eggs in the photo to need longer in the brine. We also had the beets pickling in the brine along with the eggs and ate pickled the two together.

Mirem was right. I marinated my eggs overnight and the whites were very tough and rubbery. Disappointing because they are pretty and fun to make.

We always called these "red-beet eggs". I'd definitely cut back on the sugar. And yes, definitely add some sliced onions. Those were always my favorite

Visually gorgeous. I sprinkled smoke spanish paprika over the top as well.

I’ve been making “Red Eggs” for 60 years! I had never heard of them until my husband recalled his mother making them. I had no “recipe”. I make a dozen Pour a jar of Borsht into a half gallon/ gallon glass canning jug. Add a can of sliced beets Add 1/2 to whole Borsht jar of white Vinegar Add peeled hard boiled eggs. Lock top of jar No need to refrigerate To serve: make a sauce of mayonnaise with beet horseradish. Delish!

My mother used to do a version of this (late 50s-early '70s) '60s using bottled borsht.

In my experience (and preference) of over fifty years of making these, four days is the minimum to let them sit before eating. The whites do not absorb the beet juice as fast as another commenter said, and less than four days gives them just a hint of flavor. If that's how you enjoy them, that's great! My grandmother got me hooked on then and I prefer the deeper flavor, as do my adult kids. Give them a try! Eat one every day and see how permeated you like them!

Interestingly, my German grandmother is not who made these, but my born-and-raised in Virginia’s Shenandoah Valley Grandma (though she had decidedly German roots— Klein/Whitmer) did, without fail, every Easter. David Chang published the closest approximation to Grandma’s recipe I’ve ever seen— a jar of pickled beets (Hanover or Nellie’s are always in my pantry!), additional vinegar and sugar, heated and poured over freshly hard boiled eggs. 3-5 days is best, but I can never wait that long!!

In a hurry? You can use the pickled beets in a jar and put about 6 hard boiled eggs into that liquid, once you add a little extra water and vinegar to cover them.

I've been making pink pickled deviled eggs for years. I leave them in the brine for 3 days, so that the color is a little deeper, and the eggs are just that much more pickled. My pickling brine includes vinegar of course, salt, sugar, mustard seed, whole black pepper, coriander seeds, hot peppers, fresh garlic, and a lot of sweet onion. The spicy pickled beets and onions don't last long! A tray of these striking, spicy deviled eggs are a real conversation starter, and they disappear quickly.