Pickled Eggs
By Beth Fisher
Ingredients
For the Brine:
- 1 cup apple cider vinegar
- 1 cup sugar
- 3 cup water
- ¼ cup pickling spice
- 1/8 cup salt
For the Eggs:
- 1 yellow onion, julienned
- 1 medium beet, sliced
- 2 dozen eggs from Sunshine Harvest Farm, hard-boiled and peeled
Instructions
Combine brine ingredients in non-reactive pot. 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.