These beautiful pickled eggs would liven up any salad or would make a great in-between meal snack. The sweet and tangy pickling juice is made even better with beet juice, adding amazing color to the eggs. You Need:
1 Quart Glass Jar
6 hard boiled eggs with shells removed
1 ¼ cups of water
1 can of beets
¾ cup of vinegar (white or apple cider)
1 cup of white sugar
3 garlic cloves
Pinch of salt and pepper
Instructions:
1. Mix water, vinegar, sugar, and juice from can of beets, and heat to gentle boil
2. Reduce heat and simmer for 5 minutes
3. While juice is simmering, place beets from the can, garlic, and eggs into 1 quart jar
4. Turn heat off of juice after 5 minutes and let cool for 15 minutes
5. Pour juice into 1 quart jar and cover with lid.
6. Let jar sit out until room temperature and then put in your refrigerator
7. Flip jar once a day to ensure eggs remain covered (eggs should eventually sink into juice completely)
8. Ready to eat after 3 days. Should keep for up to 2-3 months in refrigerator (if you don’t eat them before that!)
Additional Tips:
a) The longer you leave them in the pickling juice, the more color will impart to the egg whites (I think they're prettiest after 4-5 days)
b) Try other vegetables in with the eggs as well (onions, zucchini, tomatoes)
c) Experiment with the colors--substitute food coloring for the beet juice for some interesting colors (just like Easter Eggs!).
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