MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pickled Eggs
Categories: Vegetables, Eggs, Snacks
Yield: 6 servings

15 oz Can small whole or sliced
- beets; not pickled
1 c Distilled white vinegar
1/3 c Granulated sugar
1 tb Kosher salt; more for
- serving
6 lg Hard-boiled eggs; peeled
1 sm Shallot; thin sliced
3 lg Dill sprigs; more for
- serving (opt)
1 ts Whole black peppercorns'
- plus ground pepper for
- serving
1/4 ts Whole cloves (opt)
Flaky salt; for serving

Place a fine-mesh strainer over a large measuring cup or
bowl. Drain beets; if needed, add enough water so the
beet liquid reaches 1 cup (or pour off and discard any
excess to reach this volume). Transfer the beet liquid
to a small pot and stir in the vinegar, sugar and salt.
Bring to a boil, uncovered, over high heat. Reduce heat
to medium and simmer until sugar and salt are dissolved,
stirring occasionally, 1 to 2 minutes. Turn off the heat
and cool in the pot for 30 minutes.

In a large, wide-mouth glass canning jar (at least 36
ounces), or similarly sized lidded glass vessel, layer
peeled eggs with the beets, along with any combination
shallot, dill, peppercorns and cloves, if using,
alternating all of the ingredients. Once cooled, pour
the pickling liquid on top and cover tightly with the
lid. Pickle in the refrigerator for at least 24 hours
and up to 1 week, then remove eggs and beets from the
brine and store in the fridge for up to 1 week following
the initial brine. (The color and flavor will deepen the
longer the eggs pickle. For more even color, give the
eggs a swirl once or twice during the first day of
pickling.) To serve, halve and sprinkle with more dill,
salt and pepper, if desired.

By: Melissa Knific

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Archives

Yield: 6 eggs

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