Pink Pickled Eggs

Pickled eggs don’t just belong in creepy old taverns or scary country stores, they belong on your dining room table! And you can add a bit of glamor and mystique with hardly a lick of effort on your part. Thanks to our farmers who make fabulous pickled products for us, you can sneak in your peeled hard-boiled eggs and take advantage of full flavor (and take full credit)! Pink pickled eggs make everyone happy.

Preparation

We like the delicious, slightly sweet pink pickled eggs made with the Hilty Pickled Beets, but you could go straight-up Dill goodness with Family Harvest Dills, or try them with Ms. Betty’s Hot and Sweet Dills.

Start by hard-boiling your eggs (keep in mind that if you are planning to pickle them in your existing jar, you are limited by space). Older eggs peel better than super-fresh eggs because an air pocket develops between the shell and the film inside the shell. Eggs that are a week to 10 days old are ideal, but Michelle Wagstaff at Dry Dock says adding salt to the water will fix the fresh egg peeling problem–we haven’t tested that.

If you don’t know how to hard boil eggs, just put them in a pot, cover with water to an inch over the top, bring to a boil, shut of the heat and set the timer for 15-17 minutes. I tend to just shut off the water and forget about them and they turn out fine, but if you are concerned about that dark ring around your yolks, here’s a fussier method that will prevent it.

Peel your hard-boiled eggs and submerge them in your favorite pickle juice for at least two days and up to a week.