What is the best recipe for pickled eggs?
To start, roast 1 pound of cleaned beets in an oven preheated to 350 degrees Fahrenheit. Wrap the beets tightly in aluminum foil before roasting, and cook until tender for about 1 to 1 1/2 hours. Remove from the oven, unwrap from the foil and set aside until cool to the touch. After the beets have cooled, remove the skins and cut into pieces.Combine 1 cup of apple cider vinegar, 1/2 cup of granulated sugar, 1/2 teaspoon of whole black peppercorns and 1/8 teaspoon of pickling spice in a nonreactive saucepan and bring to a boil. Cook while stirring until the sugar dissolves. Pour the liquid into a container with a lid, such as a glass mason jar, and let cool for 2 hours. Add six large peeled hard-boiled eggs, 1 small sliced yellow onion, two cloves of smashed garlic and the beets, putting the lid on tightly and turning the container to fully coat the contents. Refrigerate for 8 to 24 hours until the eggs are deep pink in color, rotating the container occasionally throughout. Source: foodnetwork.com