Pickled Eggs

Pickled Eggs Pickled Eggs with Beets: 6 hardboiled eggs peeled 1 can of beets in liquid 3/4 cup cider vinegar 1 1/4 cups water 1 Cup white sugar 6 cloves garlic whole 1/8 teaspoon black peppercorns Pinch of salt Rosemary Garlic Pickled Eggs: 6 hardboiled eggs peeled 3/4 cup cider vinegar 1 1/4 cups water 1 Cup white sugar 6 cloves garlic whole Peel from 1 lemon 5 sprigs rosemary 1/8 teaspoon black peppercorns Pinch of salt Dill Pickled Eggs and Veggies: 6 hardboiled eggs peeled 3/4 cup cider vinegar 1 1/4 cups water 1 Cup white sugar 4 cloves garlic whole 6 carrot rounds 6 zucchini rounds 5 sprigs fresh dill 1/8 teaspoon black peppercorns Pinch of salt Pickled Eggs with Beets: Drain beets, reserving 1 cup juice. Place some of the beets, garlic cloves, peppercorns, salt, and 6 eggs in a 2-qt. glass jar. In a small saucepan, add sugar, water, vinegar, and reserved beet juice and bring to a boil. Simmer for 1-2 minutes and pour the hot liquid over beets and eggs, let it fully cool. Cover tightly with a lid and refrigerate for at least 24-48 hours before serving. Rosemary Garlic Pickled Eggs: In a small saucepan, add sugar, water, vinegar and bring to a boil. Simmer for 1-2 minutes. Place eggs and the rest of the ingredients in a 2-qt. glass jar. Pour the hot liquid over the eggs, let it fully cool. Cover tightly with a lid and refrigerate for at least 24-48 hours before serving. Dill Pickled Eggs and Veggies: In a small saucepan, add sugar, water, vinegar and bring to a boil. Simmer for 1-2 minutes. Place eggs and the rest of the ingredients in a 2-qt. glass jar. Pour the hot liquid over the eggs, let it fully cool. Cover tightly with a lid and refrigerate for at least 24-48 hours before serving.