Have you ever made pickled eggs? I had never even heard of them until a reader asked for a recipe, and when I mentioned them to my dad, he told me they were bar food. (“Since when do you go to bars, dad?” “Before I met your mother.” “So 50 years ago you could get them in bars, in Minnesota.” “Yes.”) Bar culture aside, two of my favorite foods are pickles and hard boiled eggs, so why not pickle the eggs? Apparently a popular way to pickle them is in beet juice, so that the egg whites turn a pretty fuchsia pink. A few weeks after I made my first batch I was served beet pickled eggs in a salad at a bar/restaurant in Gettysburg. They were pickled all the way through the yolk, turning the yolk slightly pink as well. The longer you keep the eggs in the pickling liquid, the deeper it penetrates into the eggs. I’m guessing to pickle them all the way through you have to keep them in the liquid at least a couple of weeks.

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