Ever since I can remember, my mother and grandmother made pickled eggs with beets at Easter. It was a tradition and a family favorite when I was growing up. Pickled eggs are popular in West Virginia. From roadside convenience stores to grocery stores to local dive bars, you can find them just about everywhere. But none compare to my family’s recipe.
I made sure to put in my request for pickled eggs from my Mom this year, and we decided to share the pickled egg-making process with you!
Here’s the recipe:
8-10 hard-boiled eggs
½ cup apple cider vinegar
½ cup water
1 cup beet juice
5-6 T. brown sugar (or more to taste)
(May place in cheesecloth pouch): ½ t. cinnamon, ¼ t. salt, ¼ t. cloves
- Drain 1 can beets, reserving 1 cup juice
- Place beets and hard-boiled eggs in a 2-quart glass jar
- In a saucepan bring the brown sugar, water, vinegar, beet juice, and spices to a boil
- Pour over beets and eggs in jar; cool
- Cover tightly and refrigerate
- For best results, pickle in the refrigerator for at least a week before eating.