Don't judge an egg by its color or name. These are seriously delicious!
This is a quick & easy recipe for one of my favorite summer foods. In the winter, we tend to keep hard-boiled eggs in the fridge, but in the summer, we switch to pickled red beet eggs. I think b/c they're often served at picnics in this part of Pennsylvania, I tend to think of them as a summery food. But they make a nummy & healthy snack or lunch addition any time of the year!
1 dozen eggs
2 15 oz. cans sliced red beets
1 C white vinegar
1/2 C sugar
1/2 t salt
Hard boil or hard cook eggs. Here's a technique, if needed. Peel when eggs have thoroughly cooled.
In a saucepan, heat vinegar, beet juice & sugar over medium heat until sugar has dissolved. No need to boil. Set aside to cool.
In a large, deep bowl, add peeled eggs first, vinegar/beet juice liquid second and sliced beets from both cans last. Adding the beets last helps keep the eggs submerged in the liquid so they can absorb the most flavor and gorgeous color! They should set for at least 4 hours; overnight is even better.
Pickled red beet eggs are a staple item in Pennsylvania Dutch kitchens. Although we're not PA Dutch, we live in a geographic location that is culturally rich with PA Dutch influences. Other cuisine from the PA Dutch table that rocks my world include: whoopie pies, chicken pot pie (this is NOT served in a pie shell...it's more like a stew), apple butter, cole slaw, lebanon bologna (embarrassed to add this, but it was considered a delicacy as a kid), and shoofly pies.
What are foods that you know about and make solely because of the cultural influence in your area?