Apparently a popular way to pickle eggs is in beetroot juice, so that the egg whites turn a pretty fuchsia pink.
The longer you keep the eggs in the pickling liquid, the deeper it penetrates into the eggs. I’m guessing to pickle them all the way through you have to keep them in the liquid for at least a couple of weeks.
236ml Apple cider vinegar
236ml beetroot juice
1/4 onion, sliced into rings
65gr cup sugar
3 cardamom pods
1 star anise
6 hard cooked eggs, peeled
1 beetroot, peeled and roughly chopped into 1 to 2-inch sized pieces
METHOD
Peel the eggs and place in the bottom of a clean, quart-sized glass jar.
For the beetroot juice place the chopped beetroot in enough water to cover, and simmer with the lid on until tender, 30 to 40 minutes.
In a medium saucepan, add the vinegar, beetroot juice, the onion, sugar, and spices. Bring to a boil and cook, uncovered, until the sugar has dissolved and the onions are translucent, about 5 minutes. Remove from heat and let cool for a few minutes.
Pour the vinegar onion mixture over the eggs in the jar, covering the eggs completely. If you are making the beet pickled eggs, place some or all of the cooked beets in with the eggs in the jar (this will help to bring color to the eggs, and you will have pickled beets as well). Seal the jar.
Refrigerate up to 1 month. The pickled eggs will be ready to eat after a few days. The longer the eggs sit in the pickling juice, the more the pickling juice will penetrate the eggs.
Original Recipe Simply Recipes
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