Tamara Shopsin and Jason Fulford
Pennsylvania Dutch Pickled Beet Eggs
How to Make It
1. Put the hard-boiled eggs into a 2-quart glass jar. You may choose to add tarragon and a clove of garlic to jar.
2. Heat the beets and the liquid from the jar, vinegar, water, sugar, and salt until just boiling. Dump over the eggs. Put into the fridge for a few days and they should be ready to eat. The longer the eggs stay in the liquid, the more colorful they will be when cut in half.
Reprinted from All About Eggs: Everything We Know About the World’s Most Important Food. Copyright © 2017 by Lucky Peach, LLC. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.