In Cambria County, Pennsylvania, where I went to grade school, pickled eggs are a local favorite. For many years I never saw them on my travels anywhere else. Now they seem to be getting some of the attention they deserve! They are so easy and great to have in the fridge - for salads, for snacks, for deviling! And spring is the perfect time of year, with the increase in light, the chickens are laying like crazy (where do you think the Easter Bunny gets all theirs?). The recipe is super simple, too.
Pennsylvania Dutch Pickled Eggs
This is the basic recipe - try different spices, herbs, and vegetables. Pepperoncini eggs are delicious and green!
1 cup of cider vinegar
1/4 cup of sugar
1 1/2 tsp. salt
A few red, gold or chioggia beets, boiled or roasted, peeled and sliced
A small onion, sliced
A dozen hard boiled eggs
Combine the vinegar, sugar and salt. Heat until steaming on stovetop or microwave.
Put the hb eggs, onions and sliced beets into a large jar (quart size or larger).
Pour over the pickling brine. Add water until all eggs and beets are covered. Tighten the lid and turn over a few times to make sure all is mixed.
Store in the fridge, they are ready to eat after a few days and keep for several weeks.
It's possible to pickle eggs in other colors, too. Check out Food 52 for ideas.