Pickled Eggs

My Canning Cellar

Pickled Eggs! Even pretty pink ones!
I use a basic pickled egg recipe that goes like this:

12 hard boiled eggs peeled and cooled

1 teaspoon minced garlic

3 cups white vinegar

1 cup water

1 teaspoon sea salt

1 thinly sliced large onion

1 bay leaf

1/3 cup sugar

4 teaspoons pickling spices

Bring all ingredients except for the eggs and garlic to a boil in saucepan. Simmer 5 minutes and let cool slightly, Add the garlic to the jar, and alternate the onion and eggs, then pour the brine over and seal the jar. I have kept these eggs for months in the fridge.
Pink Pickled Eggs
2 cans (15 ounces each) whole beets

12 hard-boiled large eggs, peeled

1 cup white sugar

1 cup water

1 cup apple cider vinegar

Drain beets, reserving 1 cup juice. Place beets and eggs in a 2-qt. glass jar.

In a small saucepan, bring the sugar, water, vinegar and reserved beet juice to a boil. Pour over beets and eggs; cool.

Cover tightly and refrigerate for at least 24 hours before serving.