Name: Pickled Eggs and Beets
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 300g drained sliced pickled beets (10 1/2 ounces; about 2 cups), liquid reserved (see notes if using fresh beets)6 large eggs, hard boiled and peeled; 6 large eggs, hard boiled and peeled; 1 1/4 cups (300ml) cider vinegar; 1/2 cup (120ml) water; 1 cup granulated sugar (7 ounces; 200g); 1 tablespoon (5g) pickling spice, see notes; 1 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volumeOne 6-inch cinnamon stick; One 6-inch cinnamon stick

Ingredients

1 serv.

300g drained sliced pickled beets (10 1/2 ounces; about 2 cups), liquid reserved (see notes if using fresh beets)6 large eggs, hard boiled and peeled
6 large eggs, hard boiled and peeled
1 1/4 cups (300ml) cider vinegar
1/2 cup (120ml) water
1 cup granulated sugar (7 ounces; 200g)
1 tablespoon (5g) pickling spice, see notes
1 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volumeOne 6-inch cinnamon stick
One 6-inch cinnamon stick

Instructions

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1 In a 1-quart jar, layer sliced beets and hard-boiled eggs in alternating layers.
2 In a medium saucepan, stir together 1/2 cup (120ml) reserved beet pickling liquid, cider vinegar, water, granulated sugar, pickling spice, salt, and cinnamon stick. Bring to a boil over medium-high heat, stirring occasionally, until sugar dissolves, 5 minutes. Reduce heat to low and simmer until brine deepens in color and reduces slightly, about 15 minutes. Remove from heat and discard cinnamon stick.
3 Carefully pour hot brine, along with pickling spices, over beets and eggs to cover completely. Cool to room temperature, about 30 minutes.
4 Cover with a lid and refrigerate until eggs are sweet, tangy, and have a vivid purple hue, at least 3 days and up to 2 weeks. Refrigerate until ready to serve.