{"id":19146,"date":"2014-04-18T00:30:14","date_gmt":"2014-04-18T04:30:14","guid":{"rendered":"http:\/\/girlfriendscoffeehour.com\/?p=19146"},"modified":"2014-04-17T23:26:13","modified_gmt":"2014-04-18T03:26:13","slug":"pickled-red-beet-eggs","status":"publish","type":"post","link":"https:\/\/girlfriendscoffeehour.com\/wordpress\/2014\/04\/18\/pickled-red-beet-eggs\/","title":{"rendered":"Pickled Red Beet Eggs"},"content":{"rendered":"<p style=\"text-align: center;\"><a href=\"http:\/\/girlfriendscoffeehour.com\/wordpress\/wp-content\/uploads\/2014\/04\/Pickled-RB-Eggs-hand-resize.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-19149\" alt=\"Pickled RB Eggs hand resize\" src=\"http:\/\/girlfriendscoffeehour.com\/wordpress\/wp-content\/uploads\/2014\/04\/Pickled-RB-Eggs-hand-resize-300x224.jpg\" width=\"300\" height=\"224\" srcset=\"https:\/\/girlfriendscoffeehour.com\/wordpress\/wp-content\/uploads\/2014\/04\/Pickled-RB-Eggs-hand-resize-300x224.jpg 300w, https:\/\/girlfriendscoffeehour.com\/wordpress\/wp-content\/uploads\/2014\/04\/Pickled-RB-Eggs-hand-resize.jpg 931w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>I remember as a kid being very sad one Easter Sunday. \u00a0It was because, when I peeled one of the eggs I worked so hard to paint and dye and sticker-ize and bedazzle&#8212;all that work&#8212;the inside looked just like a plain, un-dyed egg! \u00a0(I hope my Mom told me that beauty is only skin deep.) \u00a0But later on in the day, I was delighted when my Mom took the big container of <strong>Pickled Red Beet Eggs<\/strong> out of the refrigerator! When you cut into one of these purple beauties &#8211; surprise! &#8211; the color went all the way through to the yolk!<\/p>\n<p>This recipe is a great way to use up those hardboiled eggs. \u00a0I&#8217;ve found my kids like dyeing them way more than they like eating them, so I am usually guaranteed half a dozen eggs to use in this dish. \u00a0This is an old Pennsylvania Dutch recipe that came from my Mom and her mother, in Lancaster County, Pennsylvania. \u00a0You can adjust the ratio of vinegar to sugar, but I like how these are sweet-tart and firm. \u00a0Some people add very thinly sliced onions to the beet brine, and others add whole cloves. \u00a0I like them with just these 4 ingredients.<\/p>\n<p>You&#8217;ll want to let these soak for at least 2 days. \u00a0I wouldn&#8217;t let them sit more than a week, but I really doubt they&#8217;ll last that long! \u00a0Make sure the eggs and beets are in a deep and narrow container so everything is submerged &#8211; if you go shallow and wide, your eggs won&#8217;t color evenly and you&#8217;ll have to rotate them at least 2 times a day. \u00a0So raid the kids&#8217; Easter baskets and start pickling!<\/p>\n<p style=\"text-align: center;\"><a href=\"http:\/\/girlfriendscoffeehour.com\/wordpress\/wp-content\/uploads\/2014\/04\/Pickled-RB-Eggs-resize.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter  wp-image-19150\" alt=\"Pickled RB Eggs resize\" src=\"http:\/\/girlfriendscoffeehour.com\/wordpress\/wp-content\/uploads\/2014\/04\/Pickled-RB-Eggs-resize.jpg\" width=\"578\" height=\"433\" srcset=\"https:\/\/girlfriendscoffeehour.com\/wordpress\/wp-content\/uploads\/2014\/04\/Pickled-RB-Eggs-resize.jpg 963w, https:\/\/girlfriendscoffeehour.com\/wordpress\/wp-content\/uploads\/2014\/04\/Pickled-RB-Eggs-resize-300x224.jpg 300w\" sizes=\"auto, (max-width: 578px) 100vw, 578px\" \/><\/a><\/p>\n<p><strong><span style=\"text-decoration: underline; color: #000000;\"><span style=\"text-decoration: underline;\">Pickled Red Beet Eggs<\/span><\/span><\/strong><\/p>\n<p>Ingredients:<\/p>\n<ul>\n<li>6 eggs<\/li>\n<li>2 cans sliced beets (not pickled beets)<\/li>\n<li>1\/3 cup sugar<\/li>\n<li>1\/2 cup vinegar (you can use white or apple cider)<\/li>\n<\/ul>\n<p>Directions:<\/p>\n<ol>\n<li>In a sauce pan, place eggs in one layer. \u00a0Fill pan, covering the eggs with an inch of water. \u00a0Cook on high until a boil is just reached, then immediately remove from heat and cover with a lid. \u00a0Set a timer for 13 minutes. \u00a0When the time is up, drain the eggs and fill the pan with ice and water. \u00a0Let cool.<\/li>\n<li>Peel the cooled eggs and put them in a deep container with a lid. \u00a0Dump the two cans of beets and their juice into the container, followed by the sugar and vinegar. \u00a0Swirl around to dissolve. \u00a0Store in the refrigerator for at least 2 days, making sure the eggs are submerged (or turning them if they are not.) \u00a0Cut eggs in half and serve with beets.<\/li>\n<\/ol>\n<p><strong>Explore, experiment, enjoy!<\/strong>\u00a0\u2014 Dana<\/p>\n<hr \/>\n<p>To view even more of Dana\u2019s unique recipe, you can visit her at\u00a0<a href=\"http:\/\/frugalgirlmet.blogspot.com\/\">Frugal Girlmet<\/a>!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I remember as a kid being very sad one Easter Sunday. \u00a0It was because, when I peeled one of the eggs I worked so hard to paint and dye and sticker-ize and bedazzle&#8212;all that work&#8212;the inside looked just like a plain, un-dyed egg! \u00a0(I hope my Mom told me that beauty is only skin deep.) 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