Amish Pickled Red Beet Eggs

Ingredients

• 12 hard-cooked eggs, peeled
• 1 can (15 ounces) whole small beets, drained, liquid reserved
• 1 cup cider vinegar
• 3/4 cup granulated sugar
• 1/2 cup water
• 1 small yellow onion, sliced thin
• 1 teaspoon kosher salt
• 6 whole cloves
• 1 cinnamon stick
• 1/2 teaspoon black peppercorns

Before you cook

• Peel the hard-cooked eggs and pat them dry.
• Drain the beets and keep every drop of the canning liquid.
• Slice the onion thin.

Steps

1. Combine the reserved beet liquid, vinegar, sugar, water, and salt in a saucepan.
2. Add the cloves, cinnamon stick, and peppercorns.
3. Bring the brine to a boil over medium-high heat and stir until the sugar dissolves completely.
4. Lower the heat and simmer the brine for 5 minutes so the spices bloom.
5. Take the pan off the heat and let the brine cool for 20 minutes.
6. Pack the peeled eggs, beets, and sliced onion into a half-gallon jar or a deep glass bowl.
7. Pour the warm brine over the eggs until they are fully submerged.
8. Cover the jar and refrigerate it for at least 2 days, gently turning it once a day so the eggs color evenly.
9. Serve the eggs whole or halved, with a few beets and onion slices alongside.