by Chef Beth Fisher of Wise Acre Eatery

Ingredients:

• 1  Yellow Onion, julienned
• 1 medium Beet, sliced
• 2 dozen Eggs, cooked & peeled

Brine:

• 1 cup Cider Vinegar
• 1 cup Sugar
• 3 cup Water
• ¼ cup Pickling Spice
• 1/8 cup Salt

Directions:

Combine brine ingredients in non-reactive pan. Bring to boil. Remove from heat and cool completely. Julienne onion and slice beet. Put both in bottom of non-reactive container, add eggs and pour enough brine over to cover. Cover and allow to “pickle” for at least 6 hours. Refrigerate, in brine, for up to 3-5 days.