Pickled Eggs

This recipe is my version of my Nana's Pickled Eggs. Feel free to substitute water for the extra vinegar if you don't like them very tart.

BEET JUICE STAINS! Wash your hands each time after handling the beets. Immediately wipe up any splatter or spills. Rinse out your clothes right away if any gets on you. Use only glass or metal bowls and containers. The juice will soak in to Tupperware-type measuring cups and bowls. Be careful!

Needed:

Large Wide-Mouth Container with twist-top lid (clear glass or plastic)
Coffee filter or other permeable pouch with tie to close it
4-cup Glass Measuring Cup

White Distilled Vinegar
Canned Sliced Beets with juice
Eggs, any size (small eggs are perfect for this as the juice permeates into the yolks faster)
1 Tbsp Pickling Spice (available in spice aisle of local grocer)

Optional: Sm-Med Yellow Onions, sliced into rings

1. Hard boil eggs, cool, and peel.

Note: if you are using farm-fresh eggs, they must be at least 2 weeks old for the membrane to release from the shell.

2. Drain and reserve the juice from the sliced beets in a large glass measuring cup.

3. Put pickling spice in pouch/filter and tie closed (peel the paper off a twist-tie and use the wire as your tie)

4. Pour reserved beet juice into pot. Add the same amount of WDV to create a half-and-half mixture. Add spice pouch to liquid.

5. Set on high heat and bring to boil. Then reduce heat until gently boiling. Remove from heat after 10 minutes.

6. While the liquid is boiling, place one layer of sliced beets in your container. Add a layer of eggs. Repeat until you run out of beets/eggs or space in your container. You may choose to use several small jars rather than a large container, too. You need enough beet juice/vinegar to cover the eggs and beets. That is how you determine how many cans of beets you require.

7. Let beet juice and vinegar sit to cool, about 30 minutes.

8. Pour liquid into container until beets and eggs are covered. If there is not enough liquid to cover them, you may dilute the mixture either with water or with more DWV. It's your choice and depends on how tart you want your eggs and beets.

9. Seal container and refrigerate. Shake and turn your container once a day for at least a week to ensure the juice permeates the eggs all over and the beets don't stick together. It takes 7 days for the color and flavor to soak down to the yolk, longer for large/x-large eggs if you want your egg yolks pink.

For the onions:

OPTION 1:
Slice them the same width as the beets and add to the liquid to cook. Allow them to pour into your container with the liquid.

OPTION 2:
Slice them in the same manner and layer with the beets and eggs, uncooked.

The only difference is soft versus crunchy onions.

For a dozen eggs, I'd use 1-2 cans of beets and one medium onion. I did 4 dozen eggs, used 5 cans of beets, and about 4 Tbsp of pickling spice. I don't measure anything except the beet juice and vinegar. I had just enough liquid to cover everything. I didn't have onions in the house or I'd have used them, too.

If you need exact measurements, this is Nana's original recipe:

For each dozen eggs desired:
1 can sliced beets
2 tsp Pickling Spice
Onions (optional)
White Vinegar
Water (if needed)
Hard-boiled eggs

Mix equal parts beet juice and vinegar in sauce pan. Bring to a boil and add pickling spice. Layer beets, peeled eggs, and onions in a jar. Pour liquid mixture over eggs. If not enough to cover completely, add vinegar and/or water (depending on tartness desired) until submerged. Let sit in refrigerator for seven days before serving.