- 16 eggs
- 1 jar pickled beets, drained, beets reserved for another use
- 1 tablespoon salt
- 1 teaspoon pepper
- 4 pint-size Mason jars with lids and screw bands
Wash jars, lids and screw bands in hot, soapy water, then rinse well. Dry screw bands. Put jars in a deep pot and add enough water to cover by 2 inches. Bring to a boil, covered, then boil for 10 minutes. Remove from heat, leaving jars in water. Heat lids in water to cover by 2 inches in a small saucepan until thermometer registers 180°F (do not let boil). Remove from heat. Keep the jars and lids submerged in hot water, covered, until ready to use.
Place eggs in a saucepan, cover with cold water by one inch. Cover and bring to a boil. Remove pan from burner and let stand covered for 15-18 minutes, depending on the size of the eggs. Drain, cover with ice water, and let stand 2-3 minutes. Peel.
Place four eggs in each pint size jar. Pour apple cider vinegar to fill jar halfway. Finish filling jar with pickled beet juice. Add one tablespoon of salt and 1 teaspoon pepper. Seal jar with lid and gently shake to combine ingredients.
Store in refrigerator. Can be eaten the next day or seasoned longer. Use within 3 to 4 months. Yields 4 pints.