Beet-Pickled Eggs
Beet-pickled eggs turn a dozen plain hard-boiled eggs into something that keeps far longer than raw eggs in the refrigerator. The brine is sharp white vinegar softened with sugar, with a spoonful of sriracha for heat, and the beet juice dyes the whites a deep magenta. Everything sits in one container for a week or two, so the work is quick and the waiting does the rest.
Instructions
Put the eggs in a large pot and add enough water to cover them. Bring the water to a boil, then keep it boiling uncovered for 12 minutes.
Drain the hot water and move the eggs into ice-cold water. Once they are cool, crack the shells and peel them off.
Return the peeled eggs to a pot with the vinegar, sugar, sriracha and salt. Pour in the juice from one can of beets and set those beets aside. Discard any extra juice.
Simmer the mixture for 2 to 3 minutes. Add the beets, then pour everything into a large container.
Refrigerate the eggs for one to two weeks before serving, so the brine has time to work into them.
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