Pink Pickled Eggs

Pink Pickled Eggs

I spent many of my childhood summers at sleep-away camp in Maine. A few times each year, if we were good, the counselors would take our bunk down the road to Roy’s Country Store, where we could each pick out a snack or two. It was a big deal. I almost always chose a can of soda and some kind of chocolate, hoping a friend picked a bag of chips or some other salty snack that we could go “splitsies” on. Occasionally, I’d get a gigantic pickle – the super sour kind that came individually packaged. But, despite my intense curiosity, I never got up the nerve to try one of the pickled eggs that sat in the huge jar on the counter near the cash register. I remember it was kind of uncool to like hard-boiled eggs (which, secretly, I did), let alone the specimens that were sitting in murky brine on the dusty counter of that general store that had been around since the beginning of time. So, it wasn’t until many years later that I came to discover the delicacy that is a pickled egg. The vinegar cuts the richness of the yolk and transforms the white into something tangy and firm. In this recipe, the addition of beets results in a brilliant fuchsia egg that’s a real show-stopper. My kids eat them, which I’m sure has absolutely nothing to do with the fact that I told them they’re Magical Fairy Princess Eggs that the cool kids eat.


  • 1 beet, peeled and roughly chopped into 1 to 2-inch sized pieces, cooked in 1 cup of water
  • 1 cup liquid, reserved from beet cooking
  • 1 cup cider vinegar, divided
  • 1/4 onion, sliced
  • 1/3 cup granulated sugar
  • 3 whole allspice berries
  • 5 whole cloves
  • 6 hard cooked eggs, peeled


  1. Place the eggs and cooked beets in a clean glass jar
  2. In a medium saucepan, add 1/2 cup of vinegar, beet juice the onion, sugar, and spices. Bring to a boil and cook, uncovered, until the sugar has dissolved and the onions are translucent, about 5 minutes. Remove from heat, add reserved vinegar and let cool a few minutes.
  3. Pour the brine over the eggs in the jar, covering completely.
  4. Seal jar and refrigerate at least 5 days, gently shaking occasionally.
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