Description
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
Ingredients
Scale
- 6 eggs
- 1 can pickled beets
- 1 cup apple cider vinegar
- ? cup brown sugar
- 1 tablespoon peppercorns
- 1 teaspoon salt
Instructions
- 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.
- Drain the eggs and place them in an ice water bath for several minutes to cool. Carefully remove shells from eggs, and set aside.
- 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.
- Cover and let sit for at least 12 hours, or up to 3 days, depending on how strong (and pink) you want the eggs.
- Category: Appetizer