Fill your pot with water. (it doesn't have to be exactly 8 cups.) usually about half way is good. Turn the oven burner on high.
Decide how many eggs you want. I'm making two jars so I'm going to boil 8. (these eggs have dates written on them because they're from my chickens. That's also why there are white and brown eggs)
Put your eggs into the pot of water. I recommend adding an extra egg to the amount you decided so you can take one out and crack it open to make sure it's cooked trough.
Here I'm using Kosher salt but you can use regular table salt. I would add extra salt though if you use table salt because this salt is coarse so I can use less.
Pour a decent amount of salt into the pot. (remember to add extra if using table salt!)
Bring the water to a boil. Remember you're cooking the eggs so this will take some time. Probably around ten minutes, give or take.
Now if you're worried of over or under cooking your eggs feel free to check whether the egg is done with this simple trick. Use tongs to remove an egg then set it on your counter and spin the egg.
Im letting mine stay in and boil a little longer because sometimes the yolk isn't all the way cooked through. I usually add an extra egg so I can crack it open and check and then dispose but I forgot.
See how the egg is cracked? This is a sure sign the egg is done. But try to take them off before this happens. You can still use the egg but it's more likely to not peel as nicely.
I found that peeling the eggs when they're still hot gives better results. But make sure you run them under cold water while you peel so you don't burn yourself!
Tap the egg on a hard surface.
Then start peeling! There is a layer of skin right under the shell. If you can (carefully) peel this as you take the shell off it will make peeling easier!
Put you're peeled egg in a bowl. Try to be careful peeling so you don't take chunks out of the egg. It's alright if you do..it just wont look as pretty.
Once you have all your eggs peeled move onto preparing the jars.
Open your can of beets.
Drain your juice into a cup, while keeping the beets in the can.
Divide the juice into the two mason jars.
Now add in your eggs and beets. I put four eggs in each jar (i could have fit 6) and then split up the beets.
Because I had more space in my jar I put one cup of apple cider vinegar and one cup of distilled. Use equal parts.The distilled gives it the kick. If you want sweet pickled eggs only use apple cider..
Shake the jars.
Put them into your refrigerator.
And then wait. The longer you wait the more of flavorful the eggs will be. Around two weeks will be perfect.
During step 19 you can add spices. I didn't. If you want them sweet add sugar (as much to your liking) if you want them spicy add pepper, salt, hot sauce, garlic salt/powder, anything you like really
I hope you enjoy! Remember you may have to make adjustments according to how many you wish to make.
- 8.0 Eggs
- 15.0oz Whole beets
- 8.0c Water
- 3.0Tbsp Salt
- 1.0 Pot
- 2.0c Mason Jars
- Spices (pepper, salt, sugar, garlic powder, etc.)
- 2.0c Apple cider vinegar