Perfect Pickled Eggs


The first time we ate a pickled egg was at Nancy’s house a few years ago.  She put out a platter of olives, crackers, chutney, and pickled eggs to enjoy with our glasses of wine out on the deck in the waning sunlight.  The eggs were a royal purple with brightly colored yolks.  We hesitated, then tried one.  Then promptly ate all of the pickled eggs and asked for more.

Such a surprise they were, and so delicious!  So, last year I made my own.  You make them with beets so that the glorious color transfers to the plain white eggs.  I put up several quarts of pickled eggs and beets.  We picked out all the eggs and wasted most of the pickled beets.  So this year I did mostly eggs with a much smaller amount of beets, enough for one salad, but enough to turn our beautiful eggs into works of art.

I was telling my plan to three lovely ladies I know from town that were visiting the farm yesterday learning how to can corn.  They were intrigued as well and I said that I would post the recipe today.  After all, one of the gals paid me the most flattering compliment (though she probably didn’t realize it!), “This is like Little House on the Prairie!”

Pickled Eggs and Beets

Hard boil as many eggs as you see fit.  Click the link to see my recipe for the perfect boiled egg.  Cool and peel.

In clean pint jars layer sliced or chopped beets (I do not even peel them, just scrub them up.) with peeled boiled eggs to an inch from the top.

Add a tablespoon of brown sugar, a teaspoon of pumpkin pie spice, and a half teaspoon of salt.  Fill half way with water, and the rest of the way (leaving a half inch head space) with vinegar (white or apple cider).  Make sure the rim is clean and replace lid.

Place jars in a pot of boiling water with water just covering lids.  Bring back to boil and process for 30 minutes.  Add one more minute per 1000 feet above sea level that your kitchen sits.  I just round up to 7000 feet, so I boil the jars for 37 minutes.  Remove from water and cool on counter until you hear the harmonious sound of popping jars preserving your bounty for winter snacks!

4 Comments Add yours

  1. bhoyt10 says:

    These are beautiful! I’ve never tried a pickled egg. Anything with pumpkin pie spice is a winner at my house! Thanks for sharing!

    1. Farmgirl says:

      Surprisingly delicious and fun to serve to guests!

  2. Stephanie says:

    Sounds delicious! How would you do this if you just wanted to try one jar, i.e., without the hot water bath? How long would it have to sit before it was ready? Love your site!

    1. Farmgirl says:

      The canning helps cook the beets and preserves the whole jar so that you can enjoy it three months from now when it is perfect! You can hot water bath the one jar, though you could make more and take them to friends’ houses. My friends love them! You could cook the beets first and then leave in fridge with eggs for a few weeks and they would probably be fine!

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