Pickled Eggs and Beets
They're pink, they're pickly, they're supposedly pretty healthy except for the largish amount of sugar. Makes a pretty zesty and colorful egg salad, too.
Required Ingredients
- 6-8 eggs
- 1 can beets, whole or chunked, not drained
- 1 cup apple cider vinegar
- 1 cup white sugar
- 3 sticks cinnamon
- 6-8 whole cloves
Optional Ingredients
- red food coloring, to make the pink brighter
Process
- Hard-boil the eggs, and start the rest during this process so the eggs are still warm.
- Bring the sugar, vinegar, cloves, cinnamon, and the juice from the can of beets to enough of a boil to dissolve the sugar, in a fairly shallow pan or large saucepan.
- Peel the eggs. Rinse off any extra shell bits, and add naked eggs and beets to the juice.
- allow to cool for a reasonable amount of time to get into either a plastic jar without melting it, or a glass jar without shattering it.
- Refrigerate for at least 24 hours before attempting to eat, and keep up to three weeks. The longer they sit, the pinker they get.