Golden and Purple Beet-Pickled Eggs

1. 1

   In a medium pot, cover the beets with cold water and boil until tender.

2. 2

   Remove the beets and reserve for another use.

3. 3

   Add the vinegar, sugar, turmeric if using golden beets, peppercorns and pickling spice.

4. 4

   Boil, stirring occasionally until the sugar dissolves.

5. 5

   Remove the pot from the heat and let stand until the cooking liquid reaches room temperature.

6. 6

   Add the eggs and onions.

7. 7

   Cover tightly and refrigerate, turning the eggs occasionally, at least 8 hours and up to 24 hours.

8. 8

   Remove the eggs from the liquid and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.