Pickled Red Beet Eggs

1. 1

   1. Drain the beets, reserving the liquid. There should be 1 cup of liquid left. If too much has evaporated, simply add water. Put the eggs, beets, and onion in 1 large jar.

2. 2

   2. Combine the beet liquid, vinegars, sugar, salt, mustard seed and garlic in a small saucepan, bring to a boil, and simmer for 3-4 minutes to dissolve the sugar completely.

3. 3

   3. Pour the hot brine over the contents of the jar to cover. Cool to room temperature and seal the jar and refrigerate for at least 1 week before serving.

4. 4

   Tip 1: For perfect hard boiled eggs, place them in a pot of cold water and bring the water to a boil. Once the water begins to boil, reduce the heat to a simmer and time 8-10 minutes more. Remove from the heat and run under cold water until they're at room temperature.

5. 5

   Tip 2: To cook the beets, peel them and quarter them. If the beet is large, cut it into eighths. Place them in a small pot and add water two inches above the beets. Cover and simmer until fork tender.

* Per serving · 4 servings · Values may vary.

No additional tips available.