Ingredients:
18 hard boiled eggs (Check out my article on Easy Peel Hard Boiled Eggs)
1 Can of sliced beets with juice
1/2 of a medium red onion
1/2 head of garlic peeled (about 7 cloves)
1.5 Cups of Apple Cider Vinegar
1 Cup of Cane Sugar
2 tps of salt
1 tsp of yellow mustard seeds
1 tsp whole cloves
1 tsp whole black peppercorns
1 tsp coriander seeds
Instructions:
- Hard boil and peel the eggs and let rest on a paper towel to dry.
- Open can of beets and reserve juice (apx. 1 cup)
- In a non-reactive pan, make the brine by combining the beet juice, apple cider vinegar, sugar, salt, and spices. Bring to a boil. Stir to avoid the sugar settling and burning. Boil for 1 minute and remove from the burner to cool.
- Sliver Red onion.
- In a 1/2 gallon (or 2 quart jars) make layers of beet slices, onions, hard boiled eggs and garlic. Tap gently to settle ingredients as you layer, but don’t pack too tightly.
- Once the jars are full and the brine is cool, slowly pour the brine over the eggs until all of the ingredients in the jar (or jars) is covered.
- Tightly screw on lids and store in the refrigerator. Eggs will be best after 10-14 days, but can be store in the refrigerator for up to 4 months.
