I hope you all had a lovely weekend and for those who celebrate, a joyous Easter.
We certainly did and will share through photos tomorrow.
For now I will share with you a favorite springtime treat~pickled beet hard boiled eggs.
It really is the perfect combination don’t you think?
Now that spring is here, our hens are laying daily which means lots of hard boiled eggs to be pickled.
I used fresh horseradish from our garden-the first harvest of the season!
The beautiful crimson beet juice soaks right through the egg white and yolk making for a show stopper plate of deviled eggs.
Pickled Beet Hard Boiled Eggs
6 medium beets
1 medium white onion, peeled and sliced
1 tbsp. black peppercorns
1/4 tsp. whole cloves
2 tbsp. grated peeled fresh horseradish
3 tbsp. peeled sliced fresh ginger
3 cups cider vinegar
4 tbsp. sugar
6 hard boiled eggs, peeled
Trim stalks off the beets. Wash beets and put into a medium pot, cover with water, and boil until soft, 45–60 minutes. Drain, slip off skins, slice beets, and put into a large glass jar.
Add onions, peppercorns, cloves, ginger and horseradish.
Bring cider vinegar, 3 cups water, and sugar to a boil in a small pot, then pour into jar. Set aside to cool, cover, and refrigerate until chilled. Store in refrigerator up to 1 month. Add eggs to jar at least 4 hours and up to 5 days before serving.