Appetizers
Beet-Pickled Eggs
Description
Hard-boiled eggs pickled in the juice of beets offer an unexpected pop of color and flavor. These are great in your favorite deviled egg recipe, too!
Ingredients:
- 4 hard-cooked eggs, peeled
- 1 can (15 oz) sliced beets
- 1/4 cup sugar
- 1/2 cup apple cider vinegar
- 3 to 4 whole cloves
Directions:
- In pint-size glass jar, place peeled eggs. (A wide-mouth jar works the best.)
- Into 2-quart saucepan, drain liquid from can of beets. (Reserve beets for another use or discard.) Add sugar, vinegar and cloves. Heat over medium-high heat, stirring to dissolve sugar, until mixture comes to a boil. Remove from heat.
- Carefully pour hot liquid over eggs. Cool completely, about 1 hour.
- Cover jar tightly with lid. Refrigerate at least 4 hours before serving.
