Beet-Pickled Eggs

7 hard boiled eggs, peeled

1 Tbsp Beet Root Powder or 1 small beet quartered

1 clove Garlic smashed & peeled

2 tsp Sugar

2 tsp Sea Salt  

1 tsp Black Peppercorns

1/2 tsp Celery Seed

1/2 tsp Dill Seeds

1/4 tsp Red Pepper Flakes (optional)

2 whole Cloves

1 small Bay Leaf

1  1/2 cups water

3/4 cup Apple Cider Vinegar

Combine beet root powder, garlic, sugar, salt, peppercorns, celery seed, dill seed, red pepper flakes, cloves, bay leaf, water, and vinegar in the saucepan.  Bring to a boil.  Stir to dissolve sugar and salt.  Remove from heat and let cool.

Place 7 hard boiled eggs in a quart Mason jar.  Pour warm liquid over eggs making sure that eggs do not touch the side of the jar, but are completely immersed.

Refrigerate for at least four days.

Leave a Reply

Your email address will not be published. Required fields are marked *

a Fairhaven Learning Project