One of our family traditions every Easter is pickled eggs. Pickled what? you might be asking.
Ever since I can remember my grandparents, and now my parents, make a huge batch of boiled and peeled eggs covered in beets and vinegar. We look forward to these every year.
In the past, we used the leftover colored eggs from the Easter baskets, but since Matt and I don’t have kids I just whipped up a fresh batch of boiled eggs. The following is the recipe we always use.
Gramma Hull’s not-so-secret method for making a perfect boiled egg:
In a large pot, cover the eggs with cold water.
Bring to a boil, then cover and remove from heat. Let stand about 15 minutes.
Pour off cooking water and cover with cold water.
Tap eggs on the counter a couple times, then roll in your palms. The shell should come off in almost one whole piece.
1 can sliced beets
1 1/2 beet cans of white vinegar
1/2 beet can of cold water
pickling spice, optional (I used about a palmful)
Add eggs to a large glass jar and cover with beets, vinegar, water and spices. Seal jar and place in the fridge for at least two days.
We serve these with lots of salt and pepper and a couple of the sliced beets.