Is it weird that I like pickled eggs? My husband thinks so. My mom made these when I was growing up and I absolutely love them! A friend of mine (who is pregnant and had a craving for pickled eggs) and I were recently discussing how we grew up on this snack. Our discussion inspired me to get the recipe from my mom and make some for myself (and her).
–1 cup apple cider vinegar
–2 cans sliced beets
–1 small onion
–1 cup sugar
–whole cloves (approximately 12)
–salt and pepper to taste
Boil and peel your eggs. Hopefully you know how this works. 😉 Place sliced onions, beets, and peeled eggs in a glass container.
Meanwhile, bring beet juice, vinegar, sugar, and spices to a boil. Turn on low and allow to simmer for about 5 to 10 minutes.
Pour juice into the glass container, covering the eggs. Add up to 1 cup of water if needed to ensure the eggs are submerged. Cover and refrigerate. Since they taste better with time, allow approximately 48 hours before eating/serving.
If you’ve never had pickled eggs before, don’t freak out! The white of the egg will turn pink from the beet juice. But once you bite in, you’ll see that it’s just a boiled egg with a pickling flavor. 🙂