We love hard-boiled eggs … and during the summer they are a staple on our table. So why not mix it up a little … try a beet pickled hard-boiled egg. I have to admit this recipe was inspired by Mark’s sister’s love of anything and everything bright and pink.
- 3 small fresh beets, or 1 large beet
- 1 cup apple cider vinegar
- 1 cup warm water
- 9 hard-boiled eggs, peeled
Peel your beets or beet. Using a food processor combine the beets and apple cider and pulse until smooth. Put this mixture into a gallon zip lock baggy, add the water and the hard-boiled eggs. Swish them all around then place into your refrigerator and leave them there for about 5 days. Turn the bag over every day. When ready to eat, remove from bag, rinse with cold water pat dry and serve. I just love the contrast of color when you slice them.