Pickled Red Beet Eggs

Ingredients and Weight:

• 12 large hard-boiled eggs
• 1 cup beet juice (from 2-3 medium beets)
• 1 cup distilled white vinegar
• 1/2 cup sugar
• 1/2 cup water
• 1 tablespoon salt
• 1 teaspoon black peppercorns
• 1 teaspoon mustard seeds

Preparation Time:

15 minutes

Cooking Time:

15 minutes

Difficulty Level:

1 (Simple)

Preparation Method Steps:

1. In a medium saucepan, combine beet juice, vinegar, sugar, water, salt, peppercorns, and mustard seeds. Bring to a boil over medium heat, stirring occasionally.
2. Reduce heat to low and simmer for 5 minutes, or until the sugar has dissolved.
3. Remove from heat and allow to cool to room temperature.
4. Peel the hard-boiled eggs and place them in a glass jar.
5. Pour the cooled pickling liquid over the eggs, ensuring they are completely submerged.
6. Cover the jar with a lid and refrigerate for at least 24 hours before serving.

Nutritional Information (Per Serving):

• Calories: 70
• Fat: 4g
• Protein: 6g
• Carbohydrates: 8g

Dish Characteristics:

• Savory and tangy flavor
• Vibrant pink color
• Hard-boiled eggs with a soft, pickled interior
• Easily customizable with different spices or herbs

User Comments:

• "These pickled eggs are so addictive! They're perfect for a snack or party appetizer."
• "I love the beautiful pink color and the flavor is out of this world."
• "These are the best pickled eggs I've ever had. They have just the right balance of sweetness and sourness."

Special Precautions and Tips:

• Use fresh beet juice for the best flavor and color.
• If you don't have beet juice on hand, you can boil 2-3 medium beets and use the water they release as a substitute.
• The eggs will keep in the refrigerator for up to 2 weeks.