PICKLED EGGS

Ingredientes

600 g drained sliced pickled beets (10 1/2 ounces; about 2 cups), liquid reserved (see notes if using fresh beets) (2 X 16 oz. jars)

12 large eggs, hard boiled and peeled

2 ½ cups (600 ml) vinegar (white or cider)

1 cup (240 ml) water

2 cup granulated sugar (400 g)

2 tablespoon (10 g) pickling spice, see notes

2 teaspoon Diamond Crystal kosher salt (6 gm)

1 (6-inch) cinnamon stick

Instrucciones

In a 1-quart jar, layer sliced beets and hard-boiled eggs in alternating layers.

In a medium saucepan, stir together 1/2 cup (120ml) reserved beet pickling liquid, vinegar, water, granulated sugar, pickling spice, salt, and cinnamon stick. Bring to a boil over medium-high heat, stirring occasionally, until sugar dissolves, 5 minutes. Reduce heat to low and simmer until brine deepens in color and reduces slightly, about 15 minutes. Remove from heat and discard cinnamon stick.

Carefully pour hot brine, along with pickling spices, over beets and eggs to cover completely. Cool to room temperature, about 30 minutes.

Cover with a lid and refrigerate until eggs are sweet, tangy, and have a vivid purple hue, at least 3 days and up to 2 weeks. Refrigerate until ready to serve

Notas

https://www.seriouseats.com/pickled-eggs-and-beets-recipe-8684393#toc-4-tips-for-making-red-beet-eggs-the-pennsylvania-dutch-way