Rosy Pickled Eggs

Hot pink pickled eggs are an American diner counter classic with roots in Pennsylvania Dutch country, where beet brine and hard-boiled eggs have been pickled together for generations. The color comes entirely from the brine of canned pickled beets, which dyes the egg whites a vivid magenta as they cure. Cut one open after three days and the white is rosy, the yolk still creamy gold inside.

The flavor turns tangy and slightly sweet from the beet brine, sharpened with cider or white vinegar and aromatic from pickling spice, bay leaf, and a peeled garlic clove. Onion rings go in alongside the eggs. They turn pink at the same pace and make a fantastic bar snack on their own. Plan ahead for a few days in the fridge before serving so the brine has time to work all the way through.

Pro Tips

• Peel the eggs while still warm under cool running water. Eggs that are a week or two past purchase peel cleaner than super fresh ones.
• Use a glass or non-reactive container. Metal reacts with the acid in the brine and pulls off flavors into the eggs.
• Submerge the eggs fully. Any exposed surface stays pale instead of taking the rosy color.
• Roll the jar gently once a day. This gives an even color all the way around each egg.
• Three days gives a light pink ring. Four to five days gives a deep magenta that bleeds into the yolk.

Variations

• Stir sugar into the brine for a sweeter, more classic PA Dutch style.
• Slip a few thin slices of pickled beet into the jar for extra color and bite.
• Use mustard seeds and dill instead of mixed pickling spice for a brighter, more herbaceous brine.