Growing up in Southern Pennsylvania, pickling was a rite of passage in my family. Every summer, my grandfather, “Pop-pop,” would grow tomatoes, beets, peppers, and green beans — then throw them in jars, pour over vinegar and pickling spices and leave them to set up in the cool basement for a few weeks. Thanks to my pop-pop, pickling runs through my veins to this day.

Since childhood, one of my all time favorites dishes has been beet-pickled eggs. Pickled eggs are delicious, the rich eggs balanced with light acidity and a hint of spice. And they’re stunning to behold, with a beautiful vivid fuchsia color that, sliced open, reveal a bright yellow yolk. Pickled eggs are served at almost every potluck, picnic, holiday party and church function throughout Lancaster County. The pickled eggs result from an old preservation method, owing in part to an abundance of chicken eggs during the summer months. The Pennsylvania Dutch would boil the eggs, then place them in a pickled beet liquid to preserve them during the winter months.

In developing this recipe, I followed a traditional ratio of one part vinegar to two parts water for the right balance of acidity. Rather than traditional cider vinegar, I use malt vinegar, which pairs extremely well with the beets and rounds out the flavor notes. (It’s also what my pop-pop used, and you never argue with your grandparents.) Cinnamon stick and clove are also traditional flavorings, giving the eggs a warm distinctive spice flavor. In just a few days, the eggs take on the warm colors and flavors of the pickling liquid. Best of all? When your supply of pickled eggs depletes, simply boil more eggs add them to the pickling liquid to start the process over again.

Beet-pickled eggs are a vibrant garnish that can be used to top salads, or served alone as an hors d’oeuvres with a finishing salt. 

— Dylan Simmons

BEET PICKLED EGGS

 1 ½ hours.  Makes 1 quart jar

2 red beets, (2 ½ to 3 inches in diameter)

2 teaspoons oil, divided 

⅛ teaspoon salt, divided, plus 1 teaspoon 

1 cup water

⅔ cup malt vinegar 

3 tablespoons of sugar

6 hard-boiled eggs, peeled

½ cup onions, cut ¼ inch thick lengthwise 

½ cinnamon stick 

4 whole cloves

1.Heat oven to 400 degrees. Wrap beets separately in foil, and season each with 1 teaspoon of oil, and half of the ⅛ teaspoon of salt. Place foil wrapped beets on a baking sheet, and roast until beets are fork tender, about 35 to 45 minutes. Unwrapped beets and let cool for 20 minutes before handling. 

2. While beets are roasting, prepare pickling liquid. In a small saucepan combine water malt vinegar, salt, and sugar over medium-high heat and bring to a simmer stirring occasionally until sugar dissolves, about 5 minutes. Remove from heat and add cut onions. let liquid cool in saucepan to room temperature, about 25 minutes. 

3. Using a plastic cutting board (or cover  a cutting board in cling wrap so the beets don't dye it), peel beet skins off using a paper towel. Cut beets into ¼ inch thick pieces. Arrange beets, eggs, onions, cinnamon stick and cloves in a 1 quart jar, then pour over the pickling liquid. Place lid on jar, and refrigerate until the egg whites turn red, about 3 days.  

Note: From Dylan Simmons.