- 1 dozen large boiled eggs, peeled
- 1 15 oz. can non-pickled beets, drained RESERVE BEET JUICE
- 2 cups cider vinegar
- 2 teaspoons kosher salt
- 1/2 Cup sugar
- 1/2 onion, thinly sliced
- 2 Tablespoons pickling spice
- 2 teaspoons red pepper flakes (more if you prefer it spicier)
- 2 garlic cloves, smashed
1. Put the eggs and beets in a clean, 1 quart, wide-mouth glass jar. Distribute the eggs and beets evenly.
2. Put the vinegar, salt and sugar in a non-reactive saucepan and bring to boil. Add the onions, garlic, pickling spice, red pepper flakes and reserved beet juice. Lower the heat and simmer for five minutes.
3. Put the jar of beets and eggs in the sink, this is less risky. Pour the vinegar mixture over the eggs. The eggs should be completely covered with the vinegar mixture. Close the jar securely and refrigerate. Shake or stir the jar gently once a day to redistribute the contents, enabling the pickle mixture to reach the parts of the eggs that press against the side of the jar. The eggs will be ready in 3-5 days. If any are left they will keep for a month in the refrigerator.