Name: Pickled Eggs
Prep time: 15 min
Cook time: 20 min
Total time: 48 h 35 min
Yield: 6
Cuisine: American
Ingredients: 2 cups water; 1 medium red or yellow beet (peeled and diced); 1 cup apple cider vinegar; ⅓ cup sugar; 2 teaspoons sea salt (plus more for sprinkling); 6 hard boiled eggs (peeled); Turmeric (optional, for yellow eggs); Freshly ground black pepper

Ingredients

6 serv.

2 cups water
1 medium red or yellow beet (peeled and diced)
1 cup apple cider vinegar
⅓ cup sugar
2 teaspoons sea salt (plus more for sprinkling)
6 hard boiled eggs (peeled)
Turmeric (optional, for yellow eggs)
Freshly ground black pepper

Instructions

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1 Combine 1 cup of the water and the beet in a small pot and bring to a simmer. Cook for 20 minutes, or until the beet pieces are fork-tender. Add the remaining 1 cup water, the vinegar, sugar, and salt and simmer for 1 minute, or until the sugar is dissolved. Let the brine cool to room temperature.
2 Transfer the brine to a large jar, 2 medium jars, or a medium glass bowl. If you're making yellow eggs, stir in a pinch of turmeric, if desired, for a brighter yellow color. Add the eggs, make sure they are submerged (you can top them off with an additional 1-2 tablespoons water if you need to). Cover and chill overnight. The eggs will intensify in flavor and color the longer they are pickled. We suggest waiting at least 2-3 days before eating them. Store in the fridge for up to 1 week.
3 When you're ready to eat, slice in half and season with pinches of salt and pepper.