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Hard boil an egg, remove its shell, then submerse it in brine that’s been seasoned sweet or spicy. There you have a pickled egg – favorite snack food of beer-drinkers in old-fashioned bars and taverns. Pennsylvania Dutch cooks add beets to the brine, which has a sweet-and-sour flavor. The beets color the brine and eggs a deep, dark red. These are known as red-beet eggs, and they are found in groceries in much of eastern Pennsylvania.