Name: Pickled Beet Eggs
Total time: 3 d 1 h
Ingredients: 1 onion , halved and sliced thin; 2 (16-ounce) jars sliced pickled beets, with juice; 1 cup distilled white vinegar; 1 cup sugar; 8 whole cloves; 2 teaspoons salt; 24 large eggs

Why This Recipe Works

Gently shaking the cooked eggs back and forth in the pan cracked the shells. When we soaked the lightly cracked eggs in ice water, the water seeped underneath the shells and made the eggs easier to peel. We knew our Pickled Beet Eggs were ready when the whites turned a gorgeous shade of beet-juice purple, which took a couple of days.

Before You Begin

The eggs are ready when the whites have turned a shade of beet-juice purple, which takes about 3 days. This recipe can easily be halved.

Instructions

Combine onion, beets with juice, vinegar, sugar, cloves, and salt in medium saucepan. Bring to boil, stirring to dissolve sugar. Remove from heat and cool to room temperature.

Place eggs in large saucepan, cover with 1 inch water, and bring to boil. Remove pan from heat, cover, and let stand 10 minutes. Meanwhile, fill large bowl with 1 quart water and 1 dozen ice cubes. Pour off water from saucepan and gently shake pan back and forth to crack shells. Transfer eggs to ice water with slotted spoon and let cool 5 minutes. Peel eggs and transfer to gallon-size glass jar.

Pour beet mixture over eggs, close jar, and refrigerate 3 days, gently shaking jar occasionally to ensure all eggs are exposed to beet juice. Serve.