I grew up eating pickled beets and eggs. I LOVE them and even eat them for breakfast. It is a traditional Pennsylvania Dutch dish.
I guess I should book weekend at Schrute Farms. “Schrute Farms is the number one beet-related agrotourism destination in Northeastern Pennsylvania. We offer the finest accommodations for the casual traveler and/or beet enthusiast. Come join us and experience majestic Schrute Farms”.
Pickled Beets & Eggs
12 eggs, hard boiled
2 cans of sliced, pickled beets
Peel the eggs. If you’re using fresh beets, peel them and slice them for faster cooking. Boil them until tender, preserving the purple water.
Put eggs in a glass bowl with the beets; include the liquid from cooking the beets or from the can.
Pour some vinegar over the beets and eggs. A cup will probably do. You’ll want to vary the amount depending on how many eggs you have.
Let sit overnight in the fridge. When they are finished, they will be deep magenta colored (to the yolk if you let them soak even longer), tangy, and denser and more rubbery than a regular hard boiled egg.