Tangy Pickled Eggs
Recipe Type: Appetizer
Serves: 12 halves
Tangy pickled eggs are a great snack, especially with brews to match. Their bright hue makes for a wonderful spring addition to a table setting and adds a pop of flavor to salads. adapted from The Kitchn
  • 6 eggs
  • 1 can pickled beets
  • 1 cup apple cider vinegar
  • ? cup brown sugar
  • 1 tablespoon peppercorns
  • 1 teaspoon salt
  1. Gently place eggs in a medium sized pot and cover with cool water. Bring the water to a boil over high heat, then cover pot and remove from heat. Let sit for 10 minutes.
  2. Drain the eggs and place them in an ice water bath for several minutes to cool. Carefully remove shells from eggs, and set aside.
  3. While the eggs are cooking, prepare the brine. In a large glass jar or bowl, combine the can of pickled beats, vinegar, sugar, peppercorns, and salt. Stir together, and then carefully add the hard-boiled eggs.
  4. Cover and let sit for at least 12 hours, or up to 3 days, depending on how strong (and pink) you want the eggs.
Recipe by Honest Cooking at https://honestcooking.com/tangy-pickled-eggs/