Huevos Duros en Escabeche de Remolacha (Recipe in English and Spanish)

pickled eggs

Over the years I’ve shared mostly Salvadoran recipes here, but today I want to share something from my side of the family because it’s something Carlos loves — Maybe you’ll give it a try and love it too.

Pickled eggs are a traditional dish we have each year with Easter dinner, but they can’t be just any regular pickled eggs. In Pennsylvania beets are used; in addition to adding to the flavor, beets give them a pretty purple color. (Kind of like Salvadoran Ensalada Rusa!)

Pickled Eggs

What you need:

1 dozen large eggs, hard boiled and peeled

3 (14.5 oz.) cans sliced beets in beet juice
(Beets can be “small whole” or sliced, but it’s important that you DON’T get the kind that are already pickled.)

1 cup sugar

1 1/2 cups white vinegar


1. In a large pot, combine the entire contents of the cans, including the liquid, the sugar, and the vinegar. Heat to boiling, then lower to a simmer.

2. Simmer for 5 minutes and stir to dissolve sugar. When the liquid is tasted hot, it should make you cough a little bit. If not, you may want to add a little more vinegar.

3. Remove from heat and cool. Once cool, pour the liquid into a tall jar or pitcher with a lid that seals. Add the peeled hard boiled eggs and make sure they’re all covered by the liquid and beets. Cover and store in the refrigerator.

4. Wait at least 24 hours before serving. Some wait 2 or 3 days so the flavor and color will penetrate deeper into the eggs. Eat within about a week.

Variations: Traditionally some families add pickling spice. Yet another variation you could try is to add fresh garlic, slices of onion, and slices of fresh jalapeño if you’d like a spicy kick.


Huevos duros en escabeche de remolacha, (o Huevos duros encurtidos)


1 docena de huevos grandes, hervidos y pelados

3 (14.5 oz.) latas de remolacha en rodajas en jugo de remolacha
(Las remolachas pueden ser “pequeñas enteras/small whole” o cortadas en rodajas, pero es importante que NO obtengas el tipo que ya están en escabeche.)

1 taza de azúcar

1 1/2 tazas de vinagre blanco


1. En una olla grande, combine todo el contenido de las latas, incluyendo el líquido, el azúcar y el vinagre. Calentar a hervir, luego bajar a fuego lento.

2. Cocine a fuego lento durante 5 minutos y revuelva para disolver el azúcar. Cuando pruebes el líquido caliente, debe hacerte toser un poco. Si no, puedes agregar un poco más de vinagre.

3. Retire del fuego y enfríe. Una vez que se enfríe, vierta el líquido en una jarra alta o recipiente alta con una tapa que sella. Agregar los huevos duros pelados y asegúrete de que están cubiertos por el líquido y remolachas. Cubrir y guardar en el refrigerador.

4. Esperar por lo menos 24 horas antes de servir. Algunos esperan 2 o 3 días por lo que el sabor y el color penetrarán más profundamente en los huevos. Comer dentro de una semana.

Variaciones: Tradicionalmente, algunas familias añaden especias de decapado/pickling spice. Otra variante que puedes probar es agregar ajo fresco, rebanadas de cebolla y rebanadas de jalapeño fresco si quieres un sabor más picante.


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