These pickled eggs are a bit different from those you find in stores. These are colored and slightly flavored with beet juice. My dad’s been dying to make them, and our Eggland’s Best Brunch was the perfect opportunity.
Eggland’s Best provided a gift package that included the eggs used in this recipe.
Pickled Eggs Recipe
- 6 hard-boiled eggs. peeled
- 1 cup cider vinegar
- 3/4 cup beet juice
- 1 medium onion chopped
- 1/3 cup granulated sugar
- 1/2 teaspoon salt
- 4 whole cloves
- Bring 6 eggs to a boil. Cook for 10 minutes longer. Remove from heat and let rest until cool.
- Put all ingredients except for the eggs in a wide-mouth canning jar and stir. Add eggs, and tighten cover. Store eggs in refrigerator for at least 48 hours before serving.