Beet Pickled Eggs Recipe

Ingredients:

• 1/2 cup distilled white vinegar
• 2 teaspoons granulated sugar
• 2 teaspoons mustard seeds
• 1 teaspoon kosher salt
• 2 red beets, peeled and quartered
• 6 large hard-boiled eggs, peeled

Directions:

1. In a medium saucepan, combine all ingredients except eggs. Add 1 1/2 cups water. Place on medium-high heat and bring to boil.
2. Cover saucepan with a lid. Lower to a simmer. Cook 3 to 4 minutes until beets are knife-tender.
3. Transfer mixture to a large heat-safe jar or bowl. Add hard-boiled eggs. Stir to coat. Refrigerate at least 3 hours or up to overnight (the longer the time, the darker the color).
4. The eggs will hold in the brine up to a week.