Taste Tester Notes; the longer you leave the eggs in the brine the better!
INGREDIENTS:
12 hard-boiled eggs, peeled (can use a few more)
4 whole garlic cloves, sliced thinly or coarsly chopped
1/2 small onion, thinly sliced
BRINE:
1 (15 ounce) can whole small beets (do not drian the juice)
water (mixed with beet juice to make 2 cups)
2 cups cider vinegar
2-4 teaspoons whole black peppercorns
1 cup brown sugar
2 teaspoons salt ( seasoned salt or white salt)
pinch cayenne pepper (optional)
1 teaspoon mustard powder
3 teaspoons pickling spices
4 garlic cloves, sliced
1/2 small onion, sliced
INSTRUCTIONS:—————————————
Pour the beet juice from the can into a bowl; add in enough water to measure 2 cups then transfer to a saucepan.
To the saucepan add in 2 cups cider vinegar and remaining brine ingredients, bring to a boil over medium heat.
Reduce heat to low and simmer for about 5-6 minutes stirring for the first few minutes until no sugar/salt granules remain; remove and cool to room temperature (about 2 hours).
Place the peeled hard-boiled eggs in a large clean glass jar/container along with 4 garlic cloves, 1/2 sliced onion and all the small beets.
Pour the brine over, then place in the refrigerator until completely cold then cover with a lid.
Allow to chill for a minimum of 3 days (the longer the better!).
You will also find this recipe on Recipezazz.com
