Pickled eggs might raise some eyebrows—some folks adore them, others aren’t so sure. But if you’ve spent any time in the Appalachian region, you’ve probably seen a big glass jar of these deep-pink eggs sitting on a grandmother’s counter. And once you try them? You’re likely to be hooked for life.
This version of pickled eggs comes straight from my family in Eastern Tennessee. It’s sweet, tangy, salty, and packed with beet flavor and just the right amount of spice.
Ingredients
- 12 hard-boiled eggs
- 2 cups apple cider vinegar
- 1½ cups sugar (adjust to taste)
- 1½ tablespoons pickling spice
- 2 cans of beets (sliced or whole, with juice)
- 1 tablespoon salt (for boiling eggs)
- 1 cup vinegar (for boiling eggs)
Instructions
1. Boil the Eggs
Place eggs in a pot and cover with water. Add 1 cup of vinegar and 1 tablespoon of salt. Bring to a boil and cook for 10–12 minutes. Drain, cool under cold water, and peel.