Memaw’s Pickled Eggs and Beets

Growing up, no relish tray was complete without Memaw’s pickled eggs and beets included.

Growing up, we either had our own chickens, or we had family members with chickens and extra eggs.  We used a lot of eggs because of the easy access we had to them.  To this day, my uncle still has not only a flock of chickens but geese and ducks that he gathers eggs from.

Some people do not add spice to their eggs, choosing to just allow the flavor of the beets and vinegar to pickle the eggs.  I love adding in a little bit of a kick to my eggs, just like Memaw used to do.  Redneck has a taste for spicy and hot things.  My palette leans to more calm foods due to my sensitivity to them.

The doctor claims I have acid reflux.  I hate medicine, so I just avoid foods that cause me to experience any heartburn-like symptoms.  It really doesn’t bother me at all as I never really cared for the heat anyhow.

Redneck absolutely loves these.  He’ll have a plate as a snack almost any time of day.  What’s hilarious is that every (and I mean every) time he eats beets, he forgets about the effects that the color has on the body.  So he’ll have a minor freak-out moment in the bathroom before he remembers it’s the beets.  (You aren’t hemorrhaging honey!)

No Chickens?  No Problem!

If you don’t have access to free eggs or a flock of chickens, I recommend finding a source of local, fresh eggs that you can start using.  Not only are they better for you, as they are better cared for and not infected with tons of medicines and chemicals, but you will be helping to support a member of your own community.  Keep your money local whenever possible.

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Memaw’s Pickled Eggs and Beets

No relish tray is complete without Memaw's pickled eggs and beets included!

Course Snack

Cuisine American

Keyword pickling, preserving

Prep Time 10 minutes

Cook Time 20 minutes

Pickling Time 2 days

Total Time 30 minutes

Ingredients

• 3 Tbsp. small red beets chopped to 2” pieces and boiled*, or you may use canned beets
• 1 cup beet juice
• 1 cup apple cider vinegar
• 1/3 cup sugar
• 6 Tbsp. hard-boiled eggs
• 1 tsp. pickling spice
• ½ tsp. crushed red pepper
• 2 cloves garlic peeled and smashed

Instructions

Directions

1. Bring beet juice, apple cider vinegar, and sugar to a boil. Place pickling spice, red pepper in garlic in the bottom of a ½ gallon mason jar (or similar container). Add eggs and cooked beets.
2. Once your liquid has boiled, let cool about 20-30 minutes. Pour over eggs and beets in mason jar. Let the jar cool to room temperature and then place in refrigerator. Allow to sit at least 24 hours.
3. *To cook fresh beets:
4. Wash and peel beets from the garden. Leave whole or cut to desired size. Place in the bottom of a saucepan, covering with enough cold water that they are completely submerged. Bring to a boil over medium-high heat. Turn heat down to simmer. Cook 20-30 minutes or until tender. Reserve the juice as needed for pickled eggs and beets.

Try using my Homemade Pickling Spice in this recipe!

I hope you try this and love them as much as Redneck and I do.  Feel free to spice them up as you see fit.  Half the fun of cooking is playing to find what you like best.  Never be afraid to experiment.