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Old Fashioned Pickled Eggs

Make these simple pickled eggs for colorful spring eggs.
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Equipment

  • Saucepan
  • Jars

Ingredients
  

  • 2 cups water
  • 1 medium red beet peeled and sliced
  • 1 cup apple cider or white vinegar
  • ⅓ cup sugar
  • 2 teaspoons sea salt
  • 6-8 hard boiled eggs peeled
  • pinch of turmeric for yellow eggs
  • 1 medium red beet peeled and sliced for red eggs

Instructions
 

  • Hard Boil your eggs. Drop your eggs into boiling water for 12 minutes. Transfer to a very cold or ice bath for 5 minutes and peel your eggs.
  • Create your brine. Combine water, vinegar, salt and sugar. Heat until dissolved. Split your bring in half and add turmeric to one batch and continue boiling the other half with your beet. Cook for about 10 minutes or until the brine is your prefered color. Let your bring cool.
  • Put your eggs into 2 mason jars. Pour brine over the eggs completely covering your eggs. Put your jars in the fridge. Your eggs will be ready to eat and pickled in 24 hours. Store in the fridge for up to a week.