Place Eggs in a saucepan, cover with cold water, bring to a boil, and cook for 10-12 minutes. Immediately transfer to an ice bath to cool completely.
Place Beets in a saucepan, cover with water, and boil until tender, about 30-40 minutes. Drain and let cool slightly.
While Beets are cooling, prepare the Brine. In a saucepan, combine all Brine ingredients and bring to a boil, stirring until Sugar and Salt are dissolved. Reduce heat and simmer for 5 minutes to infuse flavors. Remove from heat and let cool slightly.
Peel the cooled Eggs. Place Eggs and Beets in a clean glass jar.
Pour the cooled Brine over the Eggs and Beets, ensuring they are fully submerged. Seal the jar.
Refrigerate for at least 24 hours, and preferably 3-5 days, before serving. The longer they sit, the more flavorful they become.
Ingredients
6
66Large Eggs
1 pound450 gBeets-medium, peeled and quartered
1 cup240 mLApple Cider Vinegar
1/2 cup120 mLWater
3 tbsp45 mLBrown Sugar
1 tbsp15 mLPickling Salt
1 tsp5 mLMustard Seeds
1/2 tsp2.5 mLBlack Peppercorns
1/4 tsp1.25 mLRed Pepper Flakes
22Garlic Cloves-smashed
11Bay Leaf
Equipment
Saucepan
Ice Bath
Glass Jar with Lid
Instructions
Place Eggs in a saucepan, cover with cold water, bring to a boil, and cook for 10-12 minutes. Immediately transfer to an ice bath to cool completely.
Place Beets in a saucepan, cover with water, and boil until tender, about 30-40 minutes. Drain and let cool slightly.
While Beets are cooling, prepare the Brine. In a saucepan, combine all Brine ingredients and bring to a boil, stirring until Sugar and Salt are dissolved. Reduce heat and simmer for 5 minutes to infuse flavors. Remove from heat and let cool slightly.
Peel the cooled Eggs. Place Eggs and Beets in a clean glass jar.
Pour the cooled Brine over the Eggs and Beets, ensuring they are fully submerged. Seal the jar.
Refrigerate for at least 24 hours, and preferably 3-5 days, before serving. The longer they sit, the more flavorful they become.
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