Red Beet Pickled Eggs

Ingredients

• Egg

  Whole, fresh eggs

  12 large or 600g

• Honey

  1 ½ cup or 509g

• Vinegar

  Cider

  3 cup or 717g

• Beets

  Canned, regular pack, solids and liquids

  4 cup or 984g

• Salt

  Table

  1 tsp or 6g

Directions

1. Dissolve the sugar or honey in the vinegar.
2. Place the eggs into a gallon jar or other tall container so as to keep the eggs submersed in the brine. Put red beets on the top of the eggs and pour in the vinegar and sweetener with the salt. Keep in refrigeration.
3. Allow at least 2 days to get the eggs colored and flavored well. After the first day, a thin layer around the outer edge of the whites will be colored and flavored. You may serve them like that especially if you were to use these as deviled eggs or some other egg recipe where you will cut them in half and only want a coloring on the outside without caring about the flavor.

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