Pink pickled eggs are a signature of Pennsylvania Amish cooking.
Recipe
12 hard-boiled eggs (peeled). 2 medium beets (boiled, sliced). 1 cup vinegar + 1 cup beet liquid + 1/2 cup sugar + 1 tsp salt + cloves, peppercorns. Boil brine, cool. Eggs and beets in jar, pour brine. Refrigerate 3+ days.
Result
White turns pink outside, yolk stays yellow. Sweet-sour taste. Crunchy texture. Longer they sit — deeper color and flavor.
Storage
In brine, cold — up to 3-4 months. Don't keep at room temp over 2 hours.
Variations
No beet: vinegar + sugar + spices = classic yellow. With jalapeno: spicy. With turmeric: bright yellow.