Beet Pickled Eggs

INGREDIENTS

6 Cups pickled beets, including juice
12 Hard Boiled Eggs
1 Thinly Sliced White Onion
3/4 Cup Cider Vinegar with 5% acidity
1 Cup Sugar
1 teaspoon Kosher Salt
4 teaspoons Pickling Spices
1/2 teaspoon Whole Black Peppercorns
1/2 Teaspoon Cloves

Directions

Wash three pint canning jars and lids, and place the jars into a large pot of boiling water that will cover the jars by at least more than 2”. Put the lids and rings into a separate small pot of hot water.

Combine water, vinegar, honey, salt, cloves, and peppercorns in a large pot and bring to a rolling boil, then let simmer.

Cut beets into your choice of shapes - we like slices or cubes the best.

Remove jars from the water bath. Keep the water bath boiling so it will be ready when you fill your jars. Add 1 teaspoon of the pickling spices, at the bottom of each jar. Layer the beet slices, onions, and eggs and and pack tightly.

Pour your vinegar mixture into the jars over the beets leaving 1/2” headspace at the top. Use a knife or chopstick to remove any air bubbles that may be in the jar. Carefully wipe and dry the top of the jar removing any of the liquid that may have spilled, and screw on lids and rings to finger tight - you don’t want to over tighten.

Place the jars back into the water bath for 30 minutes, then place on a cooling rack or towel for at least 12 hours. Do not move because this could affect your seal.

If after an hour or so the middle of the lid has not inverted where you can push down on the middle and it can be pushed down your jars did not seal properly so these will need to be refrigerated instead.

Label, store, and enjoy!

Makes 3 Pints