Ingredients for Jt's Pickled Eggs
- 12 large eggs
- 2 (15-ounce) cans sliced beets
- Apple Cider Vinegar
- Cinnamon Stick
- Onion
- Pickling Spices
- 1/2 teaspoon black peppercorns
- Garlic Clove
- 1 cup water
- 1 large glass container
- 2 cups white vinegar
- 1/4 cup sugar
- 2 tablespoons salt
- 1 teaspoon celery seed
- 1 teaspoon mustard seeds
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How to Make Jt's Pickled Eggs
- Place eggs in a saucepan and cover with cold water. Bring to a rolling boil.
- Once boiling, immediately remove from heat. Cover the pan tightly and let the eggs sit for 15 minutes.
- After 15 minutes, drain the hot water and run cold water over the eggs to stop the cooking process.
- Gently tap the eggs all over to create cracks in the shell. This will help them peel easily.
- Peel the eggs under cold running water. Set aside.
- While the eggs are cooking, prepare the brine: In a large jar, combine 2 (15-ounce) cans of sliced beets, 2 cups white vinegar, 1 cup water, 1/4 cup sugar, 2 tablespoons salt, 1 teaspoon celery seed, 1 teaspoon mustard seeds, and 1/2 teaspoon black peppercorns.
- Gently stir the brine ingredients until the sugar and salt are dissolved.
- Carefully add the peeled eggs to the jar, ensuring they are fully submerged in the brine.
- If needed, add more water to ensure all eggs are covered.
- Cover the jar tightly and refrigerate for at least 24 hours. The longer they sit, the more flavorful they become! (Up to 2 weeks)
- Enjoy your incredibly delicious homemade pickled eggs! Serve chilled.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
79g
Fat
31g
Carbs
9g
