pickledeggs

Pickled Eggs and Beets

A Southwestern PA staple.

You really need to have a glass jar for this because metal reacts with the vinegar and plastic stains and leaves a plastic-y taste. It also looks good in glass.

These eggs need to pickle for at least 3 days and 3 or 4 is optimal. They get old after about 7. Keep the pickling juice for a while and just add eggs now and then. You can do this for about 2 weeks more or less.

Ingredients:

12 peeled, hard-boiled eggs

3 cans of sliced beets (with liquid)

2 cans (worth) of red wine vinegar or apple cider vinegar

1 t whole peppercorns - I use multi-colored peppercorns

4 or 5 whole cloves

1 small dried red chile or a pinch of red pepper flakes

3 bay leaves

1 cinnamon stick or a pinch of cinnamon

2 cloves of garlic rough chopped

1 sweet onion - halved and sliced

1 T brown sugar

1 T kosher salt

In a glass jar, add all ingredients except eggs. Gently stir until everthing is dissolved. Taste for salt and sugar preferences. Add eggs and gently stir again.