Summer is upon us and snacking, quick eats, and small plate items are part of the time of year. I love a good pickled egg and some crackers. Let’s make my childhood go-to snack. My dad was the master at making this with beets.
2 cans (15 ounces each) mini pickled beets
12 hard-boiled large eggs, peeled
1 cup water
1 cup cider vinegar
6 garlic cloves (whole and peeled)
1/4 sweet onion (sliced)
In a tall mason jar add one jar of pickled beet along with beet juice
Add sliced onion and garlic cloves
Add 6 peeled hard-boiled eggs
Heat water and vinegar in a small sauce pan
Slowly add the hot water and vinegar to the egg and beets in the jar
Cover and allow to sit until room temperature
Transfer to refrigerator and let sit for 2 days.
Enjoy your eggs and beets with a nice slice of crusty bread or your favorite crackers.