Mill City Cooks

Pickled Eggs

by Chef Beth Fisher of Wise Acre Eatery

  • 1  Yellow Onion, julienned
  • 1 medium Beet, sliced
  • 2 dozen Eggs, cooked & peeled
  • 1 cup Cider Vinegar
  • 1 cup Sugar
  • 3 cup Water
  • ¼ cup Pickling Spice
  • 1/8 cup Salt

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.