Pickled Red Beet Eggs

Directions

1. Wash and rinse red beets and cut off root. Slice beets in half if they are larger. Smaller beets can remain whole.  

2. In a large stock pot, add beets and enough water to cover them. Cook until a fork beets are soft but still firm.  Approx 45 minutes on a slow boil. 

3. Remove beets from water (dont drain your water) and cool slightly. Using a paper towel, peel the skin off the beet.  I find it easiest to just use a paper towel to slide the skin off the beet. It is the easiest way to peel them. 

4. Hardboil eggs - Add eggs to pan along with 1 tsp salt and cover with water.  Bring to boil and immediately turn off the stove. Cover your pan with a lid for 10 minutes.  Drain the eggs and add cold water to the pan with the eggs.  Cool eggs and peel. 

5. Once you have peeled your beets. cut the beets into quarters - I like larger chunks, and add to the stock pot using the same water that you boiled the red beets in. 

6. Turn on stove and add apple cider vinegar to the water and beets. Add sugar and salt and pepper and bring to a rolling boil for 5 minutes.

7. Turn off heat and add peeled eggs to the liquid. Cool in refrigerator until chilled. Serve cold. 

8. Enjoy by themself or chop and serve with a salad.