Red Beet Pickled Eggs

Beet Pickled Eggs Recipe

What you need:

• 2 cups (approximately) of beet cooking liquid
• 12 large eggs
• ¾ cup water
• 1 cup red wine vinegar
• ¼ cup pickling spices
• ¼ cup sugar
• 2 tablespoons kosher salt
• 1 tablespoon whole black peppercorns

What to do:

1. Cook the beets in water, drain, reserving the liquid, and save the beets for other dishes (you can make a beet salad or an appetizer later).
2. Place the eggs in a 3-quart saucepan adding reserved beet juice and water, if necessary, to cover eggs completely. Heat to rolling boil over high heat and reduce the heat to simmering. Cook on moderate heat (to prevent the gray discoloration around the yolk) for 10 minutes.
3. When done, pour the beet liquid into a medium saucepan and run cold water over the eggs. Set them aside to cool. Add the vinegar, spices, salt and sugar to the cooking liquid, and heat again to simmer for another 2 minutes. Remove from heat.
4. When the eggs are cool enough to handle, tap them gently one by one with a wooden spoon until they are covered with thin cracks, but keep the shells in place. Place the eggs loosely in a tall jar (or use two jars if necessary) and leave about 1 inch of head-space. Pour the hot pickling liquid over the eggs.
5. There should be enough liquid to cover eggs completely. If not, add warm water as necessary. Once at room temperature, cover the jars and refrigerate for 1 to 3 weeks before serving.

Beet pickled eggs taste better at room temperature. Take them out of the fridge and bring to room temperature for 30 minutes before serving. Peel. Serve with Tartar sauce, or Mayonnaise.