The earthiness of the beets matches well with the tanginess of the pickled eggs, and how about that color?!

Beet Eggs

(Pennsylvania Dutch Style Pickled Eggs)

6 eggs

14.5 oz can of sliced beets

White vinegar

Hard boil then peel the eggs

Layer beets and eggs so that the eggs are covered by the beets

Add the beet juice from the can into the jar that you’ll be using to pickle the eggs

Fill the can up half way with white vinegar and add to the jar

Place in refrigerator. Eggs will be ready in one week

• How to hard boil eggs: place eggs into a pan and cover with cold water. Bring eggs to a boil uncovered. When the water begins to boil, turn off the heat and leave the eggs sit in the hot water for 20 minutes.
• Important Note: A glass jar is essential. I use an old pickle jar! Do not use plastic!
• Some people find these eggs to be too tangy, you can add a pinch of sugar if the vinegar is too much for you.