Ingredients:
· 6 hard-boiled eggs, peeled
· 1-2 fresh beets, sliced, or 1 can (15 ounces) of sliced beets with juice
· 1 cup vinegar (apple cider, rice vinegar, or any vinegar you have on hand)
· 1/2 cup sugar
· 1/2 to 1 cup water (adjust based on desired taste)
· 1 teaspoon salt (optional)
· 1 small onion, thinly sliced (optional)
· 1 teaspoon whole peppercorns (optional)
· 1 cinnamon stick (optional)
Instructions:
1. Place the peeled hard-boiled eggs in a large jar or bowl enough to submerge the eggs.
2. Combine fresh beet slices or the beet juice (if using canned beets), vinegar, sugar, water, and salt. Add optional ingredients: sliced onion, whole peppercorns, and a cinnamon stick. Boil the mixture, then simmer until the sugar is fully dissolved.
3. Add the sliced can beets to the jar or bowl with the eggs. Pour the hot pickling solution over the eggs and beets and make sure that everything is fully submerged.
4. Let the mixture cool to room temperature. Cover with plastic wrap. Refrigerate for at least 24 to 48 hours. The longer it refrigerates, the more intense the flavor and color will be.
5. Slice the eggs. Enjoy as a snack, part of a salad, or as a unique addition to your meal.
How to add radishes or cucumbers to the Pickling Jar:
If you have radishes or cucumbers, you can easily add them to the eggs and beets.
1. Wash the radishes/cucumbers. Cut them into pieces.
2. Place the slices in the jar or bowl with the hard-boiled eggs and beets.
3. Include them when you add the hot pickling solution.
