Beet Pickled Eggs
Makes 9 pickled eggs
Total time: 30 minutes + pickling time
1 1/2 3 1 2 2 1
1/2 eggs cup canned sliced beets, (from a 15 oz. can), reserve 1/2 cup canning liquid
cup distilled white vinegar cup water
Tbsp. kosher salt cinnamon sticks (3-inch) dried bay leaves tsp. each black peppercorns and brown mustard seeds tsp. red pepper flakes
Place eggs in a pot, cover with water by 1 inch, then bring to a boil over high heat. Remove pot from heat, cover, and let eggs stand 12 minutes. Drain eggs and immediately plunge into an ice water bath to stop the cooking.
Peel eggs and place in a large glass jar with a tight-fitting lid with sliced beets.
Heat vinegar, reserved canning liquid, 1/2 cup water, sugar, salt, cinnamon sticks, bay leaves, peppercorns, mustard seeds, and pepper flakes for the pickling liquid in a saucepan over medium until boiling.
Pour pickling liquid (and spices) over eggs and beets; cover and let come to room temperature. Refrigerate eggs and let pickle at least 2 days, and up to 1 month.
Per egg: 74 cal; 5g total fat (2g sat); 186mg chol; 203mg sodium; 1g carb (0g fiber, 1g total sugars); 6g protein