Beet Pickled Egg (rcomp656)

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Ingredients

8 ct. Gordon Choice Peeled Hard-Cooked Eggs
8 oz. Gordon Choice Red Wine Vinegar
16 oz. Water
2 Tbsp. Gordon Choice Cane Sugar
1½ Tbsp. Kosher Salt
1 Tbsp. Beet Powder

Recipe Preparation

Whisk together the red wine vinegar, water, sugar, salt and beet powder in a sauce pot.
Heat the mixture to boiling and shut off the heat.
Cool the pickling liquid completely under refrigeration.
Place the hard-cooked eggs in the pickling liquid and keep submerged overnight to attain the color and flavor profile.

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