Garlic and Beet Juice Pickled Eggs

When I was home last week, my dad had some pickled eggs in the fridge. I obviously made a gross face and asked what they were, never having pickled eggs before. But after I tried one, I had to learn how. I love hard boiled eggs plain, pickles, and the color pink. What could go wrong? After tweaking the standard beet pickled egg recipe, this is what I have come up with. Tangy, garlicky, and a little kick. Just perfect!

Garlic & Beet Juice Pickled Eggs

1/2 onion

3 cloves garlic

1 can sliced beets

1/3 cup sugar

1 1/4 cup white vinegar

1/2 cup apple cider vinegar

1 teaspoon Sambal Oelek chili paste

Lets not forget the star of the show....EGGS! You can use as many eggs as you would like. This recipe makes enough liquid to cover about 5 eggs, so if you wanted to make more just double it! 

To make the perfect hard boiled egg: To boil the eggs, place in a pot and cover with cold water. Heat over high until water begins to boil. Once water boils, cover eggs, remove from heat and let stand for 15 minutes. Drain and let cool before peeling. 

Open beets and drain liquid into measuring cup. You should get around 1 cup. Add this juice to a saucepan, along with vinegar, sugar, and hot sauce. Bring pot to a boil and reduce to a simmer. Simmer for about 15 minutes. 

Roughly chop onions and garlic and place in a bowl, along with beets from can.

Peel hard boiled eggs and place in a dish with the beets, onions and garlic. 

Pour the hot mixture over the eggs, beets, onions and garlic. Allow to cool before covering and placing in the refrigerator.

Now we wait. Refrigerate for at least 24 hours to get some flavor. They are best when left for 2 days. The longer you wait the more flavor they get, and the pinker the insides turn. Below is a 2 day picture, opposed to the first picture which is a one day picture.