Pickled Eggs

By: Beth Fisher

Pickled eggs, once a way to preserve fresh farm eggs, is now a trendy appetizer and colorful and flavorful substitute for plain old deviled or boiled eggs. They are an easy protein filled snack or can be served with a sprinkle of basil or green onion, diced pickled beets from Martha’s Joy and capers as pictured for an elegant appetizer. Photo from FeedFeed.

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

Method

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.