Pickled Eggs

Pickled eggs mean Easter to me. My mother and grandmother always pickled hard boiled eggs with beets for Easter dinner. A couple of days before Easter my mom would hard boil a couple dozen eggs. We would color half of the eggs and the other half would be pickled with a can of Harvard beets. I loved the eggs but would always pass on the canned beets.

The recipe I used for these eggs uses fresh beets, apple cider vinegar, brown sugar and spices for flavoring. The pickling liquid, beets and eggs must be cool to cold before combining or the eggs will turn rubbery. The eggs should pickle at least two days before enjoying.