Beet Pickled Eggs
Recipe
1 can sliced beets
1 cup cider vinegar
1/4 onion, sliced
1/3 cup granulated sugar
a few peppercorns (optional)
several cloves (optional)
6 hard boiled eggs, peeled
Instruction:
Place peeled egg in a mason jar.
In a medium saucepan, add the vinegar, beets with juice, onion, sugar, and spices (if using). Bring to a boil and cook, uncovered, until the sugar has dissolved and the onions are translucent, about 5 minutes. Remove from heat and let cool a few minutes.
Pour the mixture to a mason jar. Allow to cool, then cover and refrigerate for 24 hours before enjoying.
Storage: Keep the pickled eggs sealed and stored in the fridge for up to 3 months.
