How to Make Red Pickled Eggs with Vinegar | The Frugal Chef

How to make red pickled eggs - Pickled eggs are a real treat. If you never had one I encourage you to do so. You will be pleasantly surprised. I decided to make these with beets and purple onions. The final result is quite special. VEA ESTE VIDEO EN ESPAÑOL - SUBSCRIBE HERE! - Share, like and comment. Follow me : Twitter : Facebook : Instagram : How to Make Red Pickled Eggs with Beets and Onions - 6 hard boiled eggs — peeled 1 onion - thinly sliced (I used purple onion) 1 1/2 cups distilled vinegar 450 grams can of beets — sliced (reserve the liquid) Beet liquid water to total 1 cup 2 teaspoons salt (I used sea salt) 1 teaspoon raw cane sugar 3 teaspoons pickling spices* 1 smashed garlic 1 bay leaf Fresh dill — optional but recommended Wash a 1 quart jar with hot water and soap. Fill with boiling water and empty for sanitizing. Wash the lid with boiling water as well. Set side. Place the onion, vinegar, liquid, pickling spices, salt and sugar in a pan. Stir until sugar and salt are dissolved. Bring to a boil and turn off. Place the garlic clove into the jar. Place a layer of beets at the bottom, top with some of the pickled onions and three of the eggs. Add the bay leaf and layer again with beets and onions. Add the other three eggs and layer more beets and onions on top. Pour the liquid into the jar. If you have any left over onions, use them for sandwiches, tacos or a salad. Make sure that the liquid has cooled down a bit before adding it to the eggs. Remove any air bubble, cover and refrigerate for one week. These eggs will last for a couple of months in the fridge. Enjoy them as a snack or add them to a salad. They are very good. *If you do not have pickling spices feel free to use one or a few of the spices that I used: mustard seeds, dill seeds, allspice, bay leaves, coriander seeds, black pepper, chili pepper