Name: Pennsylvania Dutch: Mom’s Pickled Eggs
Ingredients: 9 hard-boiled eggs, peeled; 1 cup beet juice; 1 cup cider vinegar; ½ cup sugar; ¾ teaspoon salt; Dash pepper

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Pennsylvania Dutch: Mom’s Pickled Eggs

By Jill Waldbieser
| Photography by Jackie Botto
| November 6, 2020

Pennsylvania Dutch: Mom’s Pickled Eggs

My mom is a solid cook, but she was a product of both the times (the late 70s and early 80s) and our heritage (a mix of English, Irish, and mostly German). Growing up in Bethlehem, the birthplace of MusikFest, it was impossible not to have the occasional German word—or more likely, my family’s mangled version of it—tossed into conversations, but that was as much thought as I ever gave to being Pennsylvania Dutch. At the time, I didn’t realize that these dishes were, in fact, the ones that reflected our cultural identity.

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Ingredients

9 hard-boiled eggs, peeled
1 cup beet juice
1 cup cider vinegar
½ cup sugar
¾ teaspoon salt
Dash pepper

Instructions

1. Place the hard-boiled eggs in a clean glass quart-size jar.
2. In a saucepan set over medium high heat, combine the beet juice, cider vinegar, sugar, salt, and pepper. Bring to a simmer and cook, stirring, until the sugar dissolves. Remove the pan from the heat and let the mixture cool for a few minutes, then pour it over the eggs. Seal the jar and store it in the refrigerator for 24 hours before serving. The eggs will keep refrigerated in the jar for up to 3 months.