Beet Pickled Eggs — FarmPal

Ingredients

• •12 large eggs, hard-boiled and peeled
• •2 cups white vinegar (5% acidity)
• •1 cup water
• •1 can (15 oz) sliced beets with juice
• •1/2 cup sugar
• •1 teaspoon salt
• •1 cinnamon stick
• •6 whole cloves
• •1/2 teaspoon allspice

Instructions

1. 1Hard boil eggs: cover with cold water, bring to boil, cover, remove from heat, let sit 12 minutes
2. 2Plunge eggs in ice water, peel when cool
3. 3Combine vinegar, beet juice, water, sugar, salt, and spices in pot
4. 4Bring to boil, simmer 5 minutes
5. 5Place eggs and beet slices in clean jar(s)
6. 6Pour hot brine over eggs to cover completely
7. 7Cool to room temperature, then refrigerate
8. 8Let marinate at least 7 days before eating
9. 9Eggs will turn deep purple throughout in 2-3 weeks
10. 10Always use clean utensils to remove eggs