Pickled Eggs

PICKLED EGGS...reeeeally pickled...yum

well, i'm a little embarrassed to say, this is the only pickling i have done this year...who am i trying to kid here...this is the ONLY pickling i have EVER done in my life. i've always wanted to get into the whole canning thing so i thought pickling would be a jump start and kind of in the same category...pretty food in cute jars.

these bright little pink gems are not only pretty, but really tasty and much more fun than a regular ol' hard boiler. they are so easy to make and i was quite pleased (tickled pink you might say) with the results. i think they would be great as a colorful egg salad or deviled with some interesting filling...there are many many possibilities i'm sure...

so if you're a pickling novice, like myself, give these a go and be sure to use older eggs for your hard boilers..they make for a clean peel. a clean smooth peeled egg is key...no cracks or holes in the whites makes for a good picklin'

PRETTY IN PINK...PICKLED EGGS

To pickle, drain 1 can (16 oz.) sliced beets, reserving juice. Set beets aside for another use. In medium saucepan, combine reserved beet juice, 1 3/4 cups white vinegar, 1 cup sugar, 1 1/2 tablespoons whole allspice and 1 stick cinnamon, halved. Bring to boiling, stirring until sugar is dissolved. Reduce heat and simmer 5 minutes. Arrange 8-9 PEELED hard-boiled eggs in 1-quart jar with tight-fitting lid...TIGHT being the operative word here..you do not want this bright pick juice to leak. Pour hot mixture over eggs. Cover tightly. Store in cool place OR cool at room temperature 1 hour. Refrigerate to blend flavors, at least several days or up to several weeks. After opening, refrigerate and use within 1 week.