Pickled eggs is an American dish traditionally served in my family for Easter. It tastes great when served cold with ham and sausage as well as with roasted pork or beef. Some people prefer the pickled eggs, while others prefer the beets. Some like me happily eat them both.
I make this dish for my family in Poland every year and they love it… or so they say. Give this Pickled Eggs recipe a try and judge for yourself.
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Smacznego to you!
Boil eggs and remove shells. Set aside.
Peel and boil beets. Remove the beets from the water to cool and later cut. Reserve the beet water.
In the beet water (1-2 cups), mix garlic, vinegar, sugar, salt and spices. Bring to a boil.
In large clean jars, layer eggs and beets cut in cubes or slice. Then fill in with the hot, spiced beet water. Close the jars tightly and turn upside down. After they have cooled, turned the jars upright and keep in refrigerator.
Use your least fresh eggs for hard-boiling. Older eggs are easier to peel.
Wait at least 12 hours before serving. They will come out slightly pink, but still taste good. For a deeper color and taste, allow your eggs to marinate at least 3 days - a week or two is better.
Check out some additional recipes below.