Thursday, March 25, 2010

Pennsylvania Pickled Easter Eggs

These eggs are a neccessity for any Pennsylvania-Dutch Easter dinner. My mother used to pickle almost a week before Easter, and we weren't allowed to have any until that day- with good cause, they would have soon been gone! I like to think of them as my grown-up version of dying eggs. And while I'm on that subject, let me mention, one drop of beet juice will stain a counter or carpet forever, so beware! The onions would make a great addition to left-over sandwiches.
I highly recommend doubling the recipe for a crowd.

1 dozen hard-boiled and peeled eggs
2 cups red wine vinegar
1 jar pickled beets (including brine)
1/2 red onion, sliced into rings
1/3 cup sugar
2 Tbsp canning salt
1 Tbsp peppercorns
1 Tbsp mustard seeds
1 tsp fennel seeds
1 bay leaf
1/2 stick cinnamon
2 cloves

Place eggs in a large, glass jar. Combine the rest of the ingredients in a pot and bring to a boil. Pour over eggs and delicately mix together. Refrigerate for up to 1 week.


  1. Here's my pickled egg recipe:

  2. wow that sounds great! i love tabasco. my hubby asked me if it's possible to make green eggs, so i may do your recipe with some green food dye.

  3. hey cousin! i am going to make them for easter ... thanks so much!!

  4. Mmmmmm, when I was pregnant with Sam I went to Gramma Maryanne's and ate 7 pickled eggs right off the counter! lol
    I just had some today- not 7, though. :)

  5. Hey Elle, Your blog is fantastic. A happy warmth, recipes that make me want to eat everything in sight--enviously, I gotta say. And the pictures are so vivid. This might be my new favorite food blog. I look forward to reading along in the future. Best of luck! -Bryan

  6. These were delightful to say the least. Growing up a Florida boy and being accustomed to either deviled eggs or the plain hard boiled variety, these were a welcome change from the ordinary. The depth of flavor from the freshly pickled beets and the perfect piquancy of the red wine vinegar make these savory divinities dashingly delectable.