1cupcanned (or jarred) sliced red beetswith their liquid
½cupapple cider vinegar
½cupwater
3whole cloves
2-4clovesgarlic
1bay leaf
1teaspoonsugar
½teaspoonsalt
⅛teaspoonground allspice
Instructions
To hard boil eggs: Gently lower the eggs into a pot of cold water. Turn the burner on high and bring to a boil. When the water comes to a boil, turn off the burner, cover the pot and let the eggs sit in the pot for 5-7 minutes.
8 hard-boiled eggs
To peel hardboiled eggs: Meanwhile get a large bowl and fill with ice water. When the eggs have sat in the covered pot for 5-7 min. ladle them out into the bowl of ice water. When cool enough to work with, peel the shells off under running cool water (shells come off more easily if you start with older eggs - not really fresh).
To pickle: Place peeled hard-boiled eggs in a quart-sized mason jar (or any other heatproof container).
Combine remaining ingredients in a saucepan and bring to a boil. Reduce heat and simmer for 3-5 min. Pour warm mix over eggs, cover tightly and refrigerate.
1 cup canned (or jarred) sliced red beets, 1/2 cup apple cider vinegar, 1/2 cup water, 3 whole cloves, 2-4 cloves garlic, 1 bay leaf, 1 teaspoon sugar, 1/2 teaspoon salt, 1/8 teaspoon ground allspice
Chill for at 2 days before serving. Will keep for about 2 weeks in the refrigerator.
Video
Notes
For the Red Cabbage Pickled Eggs:
Make the 8 hard boiled eggs as in the directions above for the beet eggs.
In a dry skillet, over gentle heat, toast 2 star anise, 1 tsp cloves and 1/2 tsp mustard seeds, Bring 1 cup of water to a boil and when spices start to smell nutty and toasty (about 5 minutes), add bay leaves and the 1 cup boiling water.
Simmer for about 3 min. and then stir in 1 cup red wine vinegar and 2 heaping tsp of salt. Remove from heat.
Shred about 10 oz cabbage and add to the pot. Stir in and leave alone for 10 min.
Layer the cabbage mixture and the eggs into your mason jar and pour any extra pickling juice in to fill up the jar.
Place jar in refrigerator and leave alone for 24 hours. They will last up to two weeks.
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