Pickled Egg Recipe
This was a favorite picnic recipe for me when I was a child. My mom would pickle beets and eggs for us to munch on.
1 large red beet or 2 small beets, cut into a small dice
1/2 cup apple cider vinegar
1/2 cup sugar
1 cinnamon stick
4 cups of water
- Hard cook the eggs
Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 14 minutes. Remove from hot water, cool, and peel. Place eggs in a glass or plastic container.
- Transfer to ice bath
Using a slotted spoon, remove the eggs from the pot and transfer them to a large bowl filled with ice water to stop them from cooking any further.
- Peel the eggs
Carefully peel the eggs by tapping gently on a hard surface, locating the membrane between the egg and the shell and peeling from there to avoid nicking the white. Place them back in the ice bath when they’re done to remove any bits of shell, then place as many as will fit in the jar.
- Make the brine
Combine the beets, apple cider vinegar, sugar, cinnamon and water in a medium saucepan over high heat, bring to a boil,then simmer for 5 minutes, remove from heat.
- Strain the brine
Using a fine sieve or mesh spider, strain the spices and beets out of the pickling liquid into a bowl or another pot. Allow to cool to room temperature.
- Pour in the brine
Slowly pour the cooled, strained brine over the eggs in the jar until it’s full. Transfer to the fridge and allow to sit until desired flavor is achieved — at least 3 days.
- Slice eggs in half and eat
When the eggs are ready after about 72 hours in the fridge, slice in half and enjoy!
Recipe adapted from: Quick Pickled Eggs and Beets from allrecipes.com and HOW-TOs The Only Pickled Eggs Recipe You’ll Ever Need from the Food Republic.