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.

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