Ben's Beet Pickled Eggs

By RoketJSquerl

Ingredients

• 12 peeled hard boiled eggs
• 1 qt pickled beets with juice
• 2 cups white vinegar
• 1 cup rice vinegar
• 1 cup water
• 2 tablespoons pickling spices
• 1 teaspoon dill seed
• 1 teaspoon coarse salt
• 10 black peppercorns
• 1 sweet onion thinly sliced
• pickled jalapenos to taste
• 3 sprigs fresh dill
• 2 garlic cloves
• 6 cardamom pods
• 2 star anise

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

INSTRUCTIONS
Layer the peeled eggs with pickled beets, jalapenos and onions in mason jars or tall cover-able container.
Add both vinegars, beet juice, water, pickling spices, dill seed, salt, black peppercorns, cardamom pods, and star anise in a sauce pan and bring to a low boil. Simmer for 5 minutes. Pour the hot liquid over the eggs.
Put the garlic and dill sprigs in the jar with the eggs. Close the jars, cool to room temperature, refrigerate for 3-4 days.