Pickled Red Beet Eggs.

I talked about this in an early post this week.

Here is the official recipe:

1 dozen hard boiled eggs, cooled and peeled
2 cups sugar (more or less, depending if you like a really sweet pickle, or a more sour pickle)
2 cups apple cider vinegar
2 cans of whole peeled beets, juice drained and reserved.
2 cups beet juice from the can (you will probably  need to add a little water to get the full 2 cups)

In a medium sized bowl, mix liquid ingredients and sugar until sugar is dissolved.  Add eggs and top with beets (this helps keep the eggs down in the liquid).  Let sit for a minimum of 24 hours in the refrigerator.  The ones here have been in there about 36 hours.  The longer they sit, the further the pickling juice makes it into the eggs.

These are delicious on their own. I also loved to make the sandwich out of sliced pickled eggs and mayo on some whole grain bread.  The eggs are also great chopped into salads.

If you painted and hid hard boiled eggs, this is a great way to use them up!