Red Beet Eggs

I can't believe that, given I grew up in PA Dutch country, I've never made red beet eggs at home.

They are so good!

And, as I found out this week, so darned EASY to make!

Now, add that to the fact that for the past, oh, six years or so of country living, my family has often had to deal with an overabundance of eggs from our hens, to to the tune of sometimes having as many as fourteen dozen eggs in our fridge at any given time.

That's fourteen dozen.  One-four.  That's 168 eggs in my family's refrigerator.

We like eggs, but most of the time we have a hard time with eating this many, and I think I've noticed friends go running the other direction when they see us coming, egg carton in hand.  We've even been known to not let complete strangers leave our property without taking home at least a couple of dozen!  So, you'd think I'd have figured out long ago what to do with all those eggs aside from letting my boys see how far they can throw them into the field across the fence.

In comes the idea for making red beet eggs.

Without fail, my California friends are like, "red beet what?" when I tell them about these pickled delicacies. A few folks really don't like beets, either, to which I have no response.  I do love the earthy goodness of beets, fresh boiled, roasted, or pickled.  Not everyone has the same opinion.  

But, if you do like beets, you'll probably love red beet eggs.  And with Easter just around the corner, they'll make a pretty addition to your Easter dinner table!

These are super simple to make, and take only as long as it takes to hard boil some eggs.  Oh, and I found out a cool trick for that, too!

Since we've had fresh eggs, I've found it super hard to peel them without losing half of the whites.  Now, I know that the fresher the egg, the harder it is to peel.  But even with eggs that have been in my fridge for a couple of weeks it seems I can't peel them to save my life!

Pinterest to the rescue. (don't you just love that website?!)  About a teaspoon or so of baking soda added to the water while boiling these beauties let the peel practically slide right off!  Now I don't have to buy a dozen eggs at the store when I want to make deviled eggs (or red beet eggs!)

Okay, enough talking.  Want to try these?  Here's the recipe:

Red Beet Eggs

for one quart jar:

1 14-oz can of sliced beets (not the ones already pickled)

1/2 cup white vinegar

1/2 cup sugar, or more or less to taste

6 eggs, hard boiled and peeled

Drain the juice from the can of beets into a saucepan and add the vinegar and sugar.  Bring to a boil, then cover the pan and simmer for about 15 minutes.

Meanwhile, add the still warm, peeled eggs to the quart jar, and cover with the drained, sliced beets.

Pour the hot vinegar mixture over the eggs and beets in the jar, adding a little water if needed to fill the jar to within 1/2 inch of the top.  Screw on the lid, place in the refrigerator, and you're done!

Wait at least three days to eat.  Red beet eggs will last 3-4 months in the fridge, according to the National Center for Home Food Preservation. I think once you've tried them, they won't last that long though ;-)

Vanessa