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after easter pickled eggs

Barbara_Miller avatar
Recipe by
Barbara Miller
@Barbara_Miller
Mountain City, TN

Tangy, sweet, beet pickled eggs are a special treat after Easter egg hunts. Easy to make, but they have to sit in the fridge a few weeks to pickle. They can be made any time of the year but there are always plenty of eggs around Easter time and they are usually cheaper then as well. Any size egg will work, I've even done tiny quail and guinea fowl eggs. I usually use medium size eggs because a dozen fit perfectly in a quart jar. These eggs are kept in the fridge like fridge pickles and they will keep for several months, but we usually eat them in a few weeks.

yield 1 dozen
prep time 10 Min
cook time 8 Min
method Microwave

Ingredients For after easter pickled eggs

  • 12
    eggs
  • 1/2 c
    sugar
  • 1/2 c
    apple cider vinegar (can also use white vinegar)
  • 1 can
    beets in juice
  • 4
    whole cloves
  • 1 tsp
    pickling spice (you can use mustard seed, red pepper flake, dill seed/weed, whole black pepper to equal 1 tsp of pickling spice)
  • extra vinegar for "topping off" the jar, if needed

How To Make after easter pickled eggs

  • 1
    Hard boil and peel the eggs. I boil/steam mine in an electric egg cooker. Then place them in a pot/bowl of cold tap water immediately. Pour water off and refill pot twice. Leave the eggs in the last change of water. Tap an egg gently, all over, on a hard, flat surface. Dip back in the cold water in the pot and gently roll the cracked egg in your hand. This will help the water get under the shell. Start at the big end and peel gently counter clockwise to remove the shell. If any shell gets stuck (hard to remove) tap and dip it in the water again. Rinse the shelled egg under cold running tap water and put it in a glass quart jar.
  • 2
    While eggs are cooking, add sugar and vinegar to a microwave-safe container. (I use my glass measuring cup.) Open the beets and pour the juice into the vinegar mixture (eat the beets separately). Add the spices. Stir to mix. Microwave 1 minute. Leave in the microwave until all of the eggs are peeled and in the quart jar.
  • 3
    Once all the eggs are peeled and in the jar (if using large eggs, only 10 may fit, so make egg salad with the ones that don't fit in the jar). Stir the beet juice mixture that is in the microwave. Microwave the mixture for one more minute. Carefully remove the hot mixture from the microwave. Pour the mixture into the quart jar over the eggs. If there is not enough mixture to cover the eggs, microwave 1/4 cup of vinegar for 30 seconds and top off the jar. If the eggs want to float, stuff the top of the jar with the beets (cut or slice them if they are whole beets) to hold the eggs in the mixture before topping the jar off with hot vinegar.
  • 4
    Screw a lid onto the jar. If the lid is metal, place a double layer of cling film over the jar opening first, then screw on the lid. I hold the jar over the sink, give it a few gentle shakes and turn it top to bottom a couple of times. Wipe the jar with a damp cloth then dry it off. Set the jar on the counter for 24 hours. Then put the jar in the fridge. Let the eggs pickle in the fridge at least a week before eating. The longer they sit the deeper the brine/mixture will absorb. I like my yolk to pickle and that can take a month to do.
  • 5
    Eat them by themselves, devil them, make egg salad, cut them up for salads, or dice them for any mayo based salad (tuna, chicken, turkey, bologna, ham).
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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