Beety Pickled Eggs
Serve as a snack or on the side of a leafy green salad.
- Preparation Time25 mins
530ml distilled vinegar
1 pound jarred or canned pickled baby beets, drained, pickling liquid reserved
1 small red onion, halved and thinly sliced
1 tablespoon yellow mustard seeds
1 tablespoon coriander seeds
1 teaspoon sugar
12 hard-boiled eggs, peeled
- Bring the vinegar, 3/4 cup of the pickling liquid, the onions, 4 teaspoons salt, the mustard seeds, coriander seeds and sugar to a boil in a medium saucepan over medium heat, stirring to dissolve the salt and sugar. Reduce the heat, cover and let the brine simmer for 5 minutes.
- Meanwhile, pierce each egg all the way through about 6 times with a cake tester or toothpick. Put 3 eggs and 1/4 of the beets in each of 2 glass quart jars with lids. Ladle in enough brine to cover. Add 3 more eggs to each jar, divide the remaining beets between them and ladle in more brine to cover, leaving about 1/4 inch of space at the top. Close the jars, let cool to room temperature, then refrigerate for at least 24 hours before serving.
- Serve the eggs and beets halved or quartered, with some of the onions and pickling liquid spooned on top. (The eggs will keep, covered by liquid and refrigerated, up to 5 days.)