Beet Pickled Eggs are a delightful and visually stunning treat, perfect for snacking or adding a pop of color to your salads. These eggs are pickled in a flavorful mixture of beet juice, vinegar, and spices, resulting in a tangy and slightly sweet flavor profile with a beautiful pink hue.
Ingredients: 6 large eggs. 2 cups apple cider vinegar. 1 cup water. 1 cup beet juice from canned or pickled beets. 1/2 cup sugar. 1 teaspoon salt. 1/2 teaspoon black peppercorns. 1/2 teaspoon mustard seeds. 1/4 teaspoon cloves. 1/4 teaspoon cinnamon sticks. 1/4 teaspoon allspice berries. 1 bay leaf. 1 small red onion, thinly sliced. 2-3 cooked beets from the can or pickled, sliced.
Instructions: Cover the eggs with cold water in a large saucepan. On high, bring the water to a boil. When the water starts to boil, turn down the heat to low and let the eggs cook for 9 to 12 minutes, depending on how done you like them. In a different saucepan, mix the apple cider vinegar, water, beet juice, sugar, salt, black pepper, mustard seeds, cloves, cinnamon sticks, allspice berries, and bay leaf while the eggs are cooking. Bring this to a boil and stir it around until the salt and sugar are completely mixed in. Take it off the heat and let it cool down a bit. Put the eggs in a bowl of ice water to cool down quickly after they're done. Crack the eggshells all over gently once they are cool, but don't peel them. Put the cooled eggs, sliced red onion, and sliced beets in a large glass jar or other container that won't let air in. Fill the eggs up all the way to the top with the cooled pickling liquid mixture. To keep them under the water, you might need to use a weight. Put the jar or container in the fridge for at least 24 hours with the lid on to let the flavors develop. Cut the beet pickled eggs in half or four and serve them as a snack or starter. Plus, you can eat them on their own or add them to salads.