Ben's Pickled Eggs
Arguably the best pickled eggs.
Yield
6 servingsPrep
10 minCook
0 minReady
2 daysIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
eggs
hard-cooked |
|
| 1 | cup |
apple cider vinegar
|
|
| 1 | cup |
beet juice
|
* |
| ⅓ | cup |
sugar
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | cup |
onions
chopped |
|
| 4 |
cloves, whole
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
eggs
hard-cooked |
|
| 237 | ml |
apple cider vinegar
|
|
| 237 | ml |
beet juice
|
* |
| 79 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 59 | ml |
onions
chopped |
|
| 4 | each |
cloves, whole
|
*
|
Directions
Place peeled eggs in bowl or jar.
Mix vinegar, beet liquid, sugar, salt, onion and cloves.
Pour over eggs. Cover and refrigerate at least 2 days.
Slice eggs.
