Have I ever told you what a fabulous cook my mom was? She cooked the old fashioned way with fresh vegetables picked from the garden and meat and dairy from our farm. I miss her cooking – especially around the holidays. She always way overdid it and made sure there was enough leftovers to send home with us to enjoy for the next few days. She was not a fancy cook and didn’t have a gorgeous tablescape, but the food was prepared with love and you could taste it in every bite! She shared many of her classic Pennsylvania Dutch recipes with me in her own handwriting and I love bringing them out to make for my family. One of the staples at Easter in our home was pickled eggs.
These pretty purply pink eggs are sometimes called ‘red beet’ eggs and it’s the red beets that give these eggs that pretty color. They are so delicious with their sweet and tangy taste! These special eggs are so easy to make and you can have them ready in time for your Easter meal this weekend! Put them out on the table for your guests as you finish your meal prep and encourage the kids to have one instead of that chocolate bunny or sugary marshmallow peep! I serve these eggs on this vintage hen and chicks egg plate that was passed down in my family. Aren’t those little salt and pepper chicks adorable!
Pickled eggs will last in your fridge for approximately two weeks – but they never last that long in my house. I love to have one at lunchtime with a turkey sandwich or as a afternoon snack. They are also great on a salad. If you’ve never had pickled eggs, I’d love for you to give this Pennsylvania Dutch classic a try!
Pennsylvania Dutch Pickled Eggs
2 15 oz. cans red beets
1 cup beet juice
12 hardcooked eggs, pealed
1 cup sugar
1 cup water
1 cup cider or white vinegar
Drain the beets, reserving 1 cup juice. Place beets and eggs in a glass jar. In a small saucepan, bring the sugar, water, vinegar, and beet juice to a boil. Pour over the beets and eggs and let cool. Cover and refrigerate for at least 24 hours before serving. I think they are best after 3 – 4 days of pickling in the fridge. Enjoy!