Beet-Pickled Eggs

By tammy1365

Ingredients

• 4 cups distilled white vinegar
• 1/2 cup sugar
• 1 tablespoon kosher salt
• 1 large red beet, peeled, cut into 1/4-inch pieces
• 4 hard-boiled eggs, peeled

Details

Servings 4
Adapted from bonappetit.com

Preparation

Step 1

Bring vinegar, sugar, salt, and 2½ cups water to a boil in a large saucepan, stirring to dissolve sugar and salt. Add beet, reduce heat, and simmer until beet is tender, 25–30 minutes. Let cool, then strain brine into a resealable glass jar. Add eggs to brine; reserve beet for another use. Chill eggs at least 2 hours before serving.

Do Ahead: Eggs can be pickled 2 days ahead. Keep chilled.