Beet Pickled Eggs
Persons
6
Serving Size
1 Serving
Ingredients
- ½ cup Gills’ pickled onions
- 1 cup beets, chopped into 1” pieces
- 1 cup beet cooking water
- 2–3 cups pickled onion brine to cover the eggs (depends on the jar and size of chopped beets)
- 3 pods cardamom
- 2 star anise
- 6 hard-boiled eggs, peeled
Instructions
- Cook beets in water. *Save the cooking water
- Place eggs in a jar, layering the pickled onions and beets among the eggs.
- Combine beet juice and pickled onion brine and pour over the eggs.
- Cover, refrigerate and store for a week to blend flavors until the eggs turn pink.
- You can also use whole canned beets and drain the juice from the can for the liquid
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