Ingredients
- 12 large eggs (hard-boiled, peeled, can use a few more, I use 13 for good luck)
- FOR THE BRINE
- 1 medium onion, sliced)
- 1 (15 ounce) beets (sliced beets, do not drain the juice)
- Water (mixed with beet juice to make 2 cups)
- 2 cups cider vinegar (or use white vinegar or half and half)
- 1 tablespoon whole black peppercorns (optional)
- 3/4 cup granulated sugar (white, or can use a mixture of both white and brown sugar)
- 2 teaspoons salt (seasoned salt or white salt)
- 1/4 cup pickling spice
- 6 large garlic cloves, sliced
How to Make
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Step 1: Pour the beet juice from the can into a bowl; add in enough water to measure 2 cups then transfer to a saucepan.
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Step 2: To the saucepan add in 2 cups vinegar, peppercorns, sugar, salt, pickling spices, sliced garlic cloves and onion slices; bring to a boil over medium heat. Reduce heat to low and simmer for about 3 minutes stirring for the first few minutes until no sugar/salt granules remain; remove and cool to room temperature (about 2 hours).
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Step 3: Place the peeled hard-boiled eggs and beet slices in a large clean glass jar/container.
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Step 4: Pour the brine over, then place in the refrigerator until completely cold then cover with a lid. Allow to chill for at lest 4 or more days (the longer the better!).
Tips & Variations
- One large sterilized glass jar
We hope you enjoy this recipe!
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