Pickled Eggs

When I was a girl I kept myself busy during summer vacation reading my mother’s cookbooks and experimenting in the kitchen. One of the first dishes I learned to make was pickled eggs. Here is my updated recipe for them using the leftover beet juice from a previous post for beets with green onions and dill.

Pickled Eggs
8 hard boiled eggs

2 cups apple cider vinegar
1-1/2 cups beet juice
1/2 cup cooked cubed beets
5 tablespoons sugar
2 cloves garlic, peeled and slightly mashed
2 teaspoons pickling spice
1-1/2 teaspoons kosher salt

Peel the hard boiled eggs and rinse them to remove any shell pieces. Place eggs in a half-gallon mason jar or other container. Make the brine by combining the brine ingredients in a 4-quart pot. Whisk to dissolve sugar. Bring to a boil on medium high heat and boil for 2 minutes, stirring occasionally. Pour brine over the eggs. Screw on lid and refrigerate 2-3 days until eggs are a deep purple color. Serves 4.

This entry was posted in Appetizers, preserving, Thanksgiving, Vegetarian. Bookmark the permalink.

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