Southern Pickled Eggs

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There’s a jar of these in our refrigerator door pretty much year-round, ever since the habit got passed down through the family. That pink brine turns plain hard-boiled eggs into something you can’t stop picking at, and it’s a good way to use up the last of a jar of beets before they go to waste.

Ingredients

• 12 hard-boiled eggs, peeled
• 1 (15 oz) can whole beets, drained, juice reserved
• 1 cup apple cider vinegar
• 1/2 cup water (plus reserved beet juice to make 1 cup liquid total)
• 1/2 cup sugar
• 1 teaspoon salt
• 1 small sweet onion, thinly sliced
• 1 teaspoon whole allspice berries
• 1 bay leaf
• 1 jalapeno, sliced (optional, for a little kick)

Instructions

1. Slice the beets and set aside with the eggs.
2. In a saucepan, combine the vinegar, water, reserved beet juice, sugar, salt, allspice, and bay leaf. Bring to a boil, then reduce heat and simmer 5 minutes, stirring until the sugar dissolves.
3. Pack the eggs, sliced beets, onion, and jalapeno (if using) into a large clean jar or two smaller ones.
4. Pour the hot brine over everything, making sure the eggs are fully submerged.
5. Let cool to room temperature on the counter, uncovered, then seal and refrigerate.
6. Let the eggs pickle at least 3 days before eating, a full week is even better. They’ll keep in the fridge about 3 weeks.

Slice one open at day five and you’ll see that beet color’s worked all the way to the yolk. That’s when you know they’re ready. Want to grow your own? Check our guide for jalapenos.