Pickled Eggs
A Kitchen Muse: 
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 8
A colorful and flavorful way to use up hard boiled eggs!
  • 1 cup cider vinegar
  • ½ cup water
  • ½ cup sugar
  • ¼ teaspoon pickling spice
  • ¼ teaspoon mustard seeds
  • ½ sweet onion, thinly sliced
  • 1 small bay leaf
  • ¾ teaspoon whole black peppercorns
  • ¼ bunch fresh dill
  • 6 - 8 small to medium size beets
  • 6 hard boiled eggs
  1. Bring all ingredients except beets to a boil in a 2- to 3-quart saucepan, stirring until sugar is dissolved.
  2. Cover and simmer 30 minutes.
  3. Cool marinade, then chill, covered, 1 day to allow flavors to develop.
  4. Pour through a fine sieve into a bowl.
  5. Cook beets in a saucepan of boiling salted water until tender, 1 to 1¼ hours.
  6. Drain and cool.
  7. Slip off skins and cut into ½-inch pieces.
  8. Stir together beets and marinade, then marinate, covered and chilled, 1 day.
  9. After beets are brined, add hard boiled eggs to brine/beet mixture and cover with beets.
  10. Turn every few hours until eggs are a deep purple.
Recipe by A Muse in My Kitchen at http://amuseinmykitchen.com/2012/03/30/pickled-eggs/