This isn’t a “new” recipe, not even for me. I make a special deviled egg that I call pink eggs and ham. The pink is due to the beet pickling process of the boiled eggs and the ham is, of course, BACON. You can find the DEVILED part of the recipe right here, but today I want to talk you through the pickling process specifically and remind you that you can do this today or tomorrow to have these ready in time for Easter. It’s ultra simple and quick. So, no excuses!
You will need the following:
- 18 eggs, hard boiled and peeled
- 2 cups white vinegar
- 1 cup granulated sugar
- the juice of one 15 oz can of beets (reserve the beets for another meal or toss them in with the eggs to pickle them as well.
- 1 heaping tsp allspice or pickling spice
- Add vinegar, sugar, beet juice and allspice to a saucepan and bring to a boil. Allow to boil until sugar is completely melted and remove from heat.
- Add eggs to a container large enough to allow them to move around but small enough to keep them under liquid. I used two canning jars.
- Pour the pickling liquid over the eggs. Be sure to move the eggs around once a day or so to prevent any white spots.
I like my eggs pickled for 4-8 days. Once you get to two weeks or so, they get a bit rubbery for my liking. So, do this and jazz up your deviled eggs just in time for Easter. Swearing Mom out.