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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