Pickled Beets and Eggs: A Fall Tradition
Red pickled beets and eggs are not only a Pennsylvania-Dutch classic but also a perfect fall treat, with their vibrant colors and use of warm, comforting spices like star anise, cardamom, and allspice.
The deep purple hue of the eggs—soaked in beet brine—combined with the bright yellow yolk, offers a striking visual contrast that fits right into fall’s colorful palette. Using Pete & Gerry's Organic Eggs, the whites beautifully absorb the beet juice, while the rich yellow yolks stay creamy, creating a show-stopping snack that’s easy to prepare and perfect for fall!
As the weather cools, these pickled eggs are a great snack for gatherings, deviled eggs, potlucks, or even a colorful topping for a hearty fall salad.
The combination of the earthy sweetness from the beets and the tangy, spiced brine makes for a delicious balance that’s both nutritious and eye-catching.
Ingredients:
4 cups apple cider vinegar
4 cups beet juice (reserved from boiled beets)
1 cup white sugar
1/4 cup brown sugar
1 tablespoon sea salt
3 teaspoons black peppercorns
1 teaspoon allspice berries
1 cardamom pod
1 star anise pod
1 red onion (thinly sliced)
8 Pete & Gerry’s Organic Free-Range Eggs (boiled and peeled)
2 medium beets (scrubbed and boiled)
Instructions:
Boil the Eggs:
Bring a pot of water to a boil, then gently place the eggs in the water. Boil for 12 minutes. Once done, transfer the eggs to an ice bath to cool quickly. Once cooled, peel the eggs and set them aside.
Prepare the Beets:
Scrub the beets thoroughly under running water to remove any dirt. Place them in a medium-sized pot, fill with water until they’re completely submerged, and bring to a boil.
Cook the beets until fork-tender (about 30-40 minutes, depending on size). Once cooked, strain the beet water through a fine sieve and reserve the liquid. This will be used to create the brine.
Allow the beets to cool slightly, then carefully peel off the skins using your hands (they should slide off easily). Slice the beets into thick spears and set aside.
Make the Brine:
In a separate pot, combine the apple cider vinegar, reserved beet juice, white and brown sugars, sea salt, black peppercorns, allspice berries, cardamom pod, and star anise. Bring the mixture to a boil, stirring occasionally until the sugar and salt have fully dissolved.
Once boiled, reduce the heat and let the brine simmer for about 5 minutes to allow the spices to infuse. Remove from heat and let the brine cool slightly.
Assemble the Pickling Jars:
In a large sterilized jar (or multiple smaller jars), layer the sliced beets, peeled eggs, and thinly sliced red onions.
Pour the warm brine over the layers, ensuring that everything is fully submerged in the liquid.
Pickling Process:
Seal the jar(s) tightly and place them in the refrigerator. The pickled eggs and beets should marinate for at least 6 hours, but they develop the best flavor if left overnight or for up to 24 hours.
Enjoy:
When ready to serve, the eggs will have taken on a stunning purple hue, with a bright yellow center, perfect for slicing in half and showcasing the vibrant contrast. The beets will be tangy and sweet, and the onions will add a nice crunch. Serve as a snack, with salads, or as part of a fall charcuterie board.
Pro Tip: The longer the eggs and beets sit in the brine, the deeper the color and flavor. For best results, let the flavors fully develop by waiting at least 24 hours before enjoying.
These pickled eggs and beets are not only visually appealing with their rich purple color but are packed with the warm flavors of fall spices. With the bright, creamy yolk and tangy pickled flavor, they make for a unique and satisfying snack perfect for autumn gatherings!