pickled eggs, mark's
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A traditional Polish/PA recipe that Mark always loved when his family made it for him. Having lived in PA myself, and seeing these purple eggs, even loving hard boiled eggs, this just never got me past the shuddering at the purple color! LOL
yield
6 serving(s)
method
Stove Top
Ingredients For pickled eggs, mark's
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6 lgeggs, hard boiled
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1 cansliced red beets
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3/4 cwhite vinegar
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1/4 cwhite sugar (optional)
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1large glass jar with a lid
How To Make pickled eggs, mark's
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1Boil and peel the eggs. Place them in the jar and cover. Empty a small can of sliced red beets with their juice into a saucepan. Add the vinegar (and optionally the sugar). Heat until hot but not boiling. Pour the mix into the jar over the eggs. Put the lid on and refrigerate for about 2 days. The eggs will turn a beet-purple when done.
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2Notes: There are many variations on this basic theme. Some people like to chop or shred the beet first, others say it can't be done without sliced beets. The addition of the sugar comes (I think) from the "Dutchmen" - i.e., Pennsylvania Germans, who share this basic recipe with us. Some people use pickling brine instead of vinegar.
- 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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