Beet Pickled Eggs

Beet Pickled Eggs

Text and Photo by Jac Kyles Baker 

Makes 2 pickled eggs

Ingredients

2 hard boiled eggs, peeled*

1/2 cup beet vinegar from a jar of pickled beets

1/2 cup water

Preparation

Place eggs in a large jar.  Add beet vinegar and water to submerge eggs in jar.  Add more water if necessary.

Refrigerate for at least two days.

Cook's Notes

*To make one hard boiled egg in the microwave:

Half fill a large microwave safe jar or bowl with hot water.  Carefully puncture the bottom of egg with a push pin. Add egg to jar and cover.

Microwave egg at 50% power for 5 minutes (adjust times if a softer yolk is preferred).  Carefully remove jar/bowl from microwave.  Water and egg will be very hot.  Place egg in a bowl of cold water to cool a few minutes before peeling.

BE CAUTIOUS when microwaving eggs in the shell.  Eggs can explode if pressure builds within the shell.  Puncture the raw egg's shell on the bottom to release steam before microwaving.

Uneasy?  Boil or steam eggs on the stove.