“Pickled Red Beet Eggs”
Servings: 8 -12 halves
Ingredients
- 1 cup beets peeled and **cooked in their liquid
- 4-6 eggs *hard boiled and peeled
- ½ small onion or 2 small shallots thinly sliced
- ½ cup cider vinegar
- ½ cup white vinegar
- ¼ 4 tablespoons cup sugar
- 1 teaspoon kosher salt
- 1 teaspoon mustard seed
- 1 garlic clove crushed
Instructions
- Drain the beets, reserving the liquid. There should be 1 cup of liquid left. If too much has evaporated simply add water. Put the eggs, beets, and onion in 1 large jar.
- Combine the beet liquid, vinegars, sugar, and salt in a small saucepan, bring to a boil, and simmer for 3-4 minutes to dissolve the sugar completely.
- Pour the hot brine over the contents of the jar to cover. Cool to room temperature and seal the jar and refrigerate for at least 1 week before serving.
Notes
*Tip 1: For perfect hard boiled eggs, place them in a pot of cold water and bring the water to a boil. Once the water begins to boil reduce the heat to a simmer and time 8-10 minutes more. Remove from the heat and run under cold water until they’re room temperature.
**Tip 2: To cook the beets, peel them and quarter them. If the beet is large cut it into eighths. Place them in a small pot and add water two inches above the beets. Cover and simmer until fork tender.