Beet Pickled Eggs

I have never been accused of not having enough spices. (I only have a drawer and two cabinets full of them.) I do believe that flavorful food is important. Most of your beet pickled egg recipes will have cardamom or star anise in them. Believe it or not, these are two spices that I never use, and therefore do not have. Instead of running to the store to buy more spices that I will have no idea how to use otherwise, I decided to make a recipe using spices that are a lot more familiar to me, ones that I tend to keep on hand. The resulting recipe was a hit! Everyone enjoyed these beet pickled eggs. I hope your family likes them too. 

 Printable Recipe 
Ingredients: 

• 4 - 6 Beet Slices*
• 1 cup Beet Juice*
• 1 cup Apple Cider Vinegar
• 1/4 cup chopped Yellow Onion
• 1 - 2 Jalapenos, chopped (remove seeds, if desired)
• 1 tsp Pickling Spice
• 1/2 tsp Crushed Red Pepper
• 1/2 tsp Minced Garlic
• 1/4 tsp Celery Seed
• 1/4 tsp Mustard Seed
• 9 - 12 Hard Boiled Eggs, peeled & cooled (depending on size)

* For the beet and beet juice, you can either open a can (like I did), or slice up a beet and cook it in water until tender, about 30-40 minutes. Make sure you'll have at least 1 cup of cooking water left when the sliced beet is done. 

Method:

Layer the boiled eggs and beet slices in a clean quart sized glass jar. (The size of your eggs will determine how many will fit.)

Place the beet juice (or cooking water), vinegar, onion, jalapeno, garlic, and spices in a medium saucepan. Bring it to a boil, and cook until the onions start to turn translucent, around 5-10 minutes. Remove from the heat and allow the mixture to cool a little.

Pour the warm vinegar mixture into the jar with the eggs. (Your jar may not hold all of the mixture. I find it helpful to use a finely slotted spoon to dig out most of the 'tasty bits' and put them into the jar before I pour in the liquid.) Make sure to completely cover the eggs. Remove any trapped air bubbles, and add more liquid, if necessary. Wipe the rim, and place the lid on the jar securely. After it cools down a bit, pop it into the fridge.
  
The eggs will be ready to eat in just a few days, and will keep in the refrigerator for up to a month. The longer the eggs sit in the juice, the darker their color will become. (The ones pictured have been in the pickling juice for about 4 days.)

Yield: 1 Quart Jar

Enjoy!

Related posts that might interest you:

 Alligator Eggs (Cajun Pickled Eggs) 

 Beet and Mandarin Orange Spinach Salad