Something I’ve noticed in grocery stores here that I’ve never seen anywhere else: plastic tubs of eggs soaked in bright red liquid.
I never knew what they were until my roommate — who was born and raised in the area — said they’re “beet eggs.” Pickled beet eggs. Apparently they’re a big thing among the Pennsylvania Dutch.
The basic recipe? Apple cider vinegar + sugar + water + beets + beet juice + hard-boiled eggs. Refrigerate overnight.
They tasted less “beet-y” than I’d anticipated. But my roommate suggested actually eating them with the beets, which I’ll try next time.