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.
The longer you leave the eggs in the beet juice, the deeper and darker the hue, and the more flavor.
These beauties are a great addition to a salad, but also make stunning deviled eggs, or a lovely orange egg salad.