To make this recipe you can use organic cider vinegar or reuse some sour pickle juice. This is a great way to reuse sour pickle juice that would normally get discarded in most households. Here’s my recipe for Crock Pickles.
To ensure that the boiled eggs are easy to peel, use eggs that are at least a week old. Two week old eggs are even better. If the eggs are too fresh, it will be difficult to peel the eggs without damaging the surface. If the eggs do not peel easily, just make egg salad instead.
2 medium organic beets, peeled, cooked and sliced
24 pastured eggs, boiled and peeled
1tsp organic dill weed (optional)
3-4c organic cider vinegar or sour pickle juice
Peel the beets and slice in half. In a sauce pan, simmer the beets for 10 minute or until just tender. Drain and let cool. When the beets are cool, thinly slice the beets. Add the beets to the bottom of a 2L mason jar.
In a large sauce pan bring 24 eggs to boil in filtered water. Boil for 10 minutes. Remove from heat and pour off the boiling water. Set the sauce pan into the sink and cover the eggs with cold water. Let the eggs cool before peeling. After peeling the eggs, rinse with clean water.
Top the beets with the peeled eggs. Add as much cider vinegar or sour pickle juice as needed to completely cover all the eggs. Refrigerate the eggs for at least one week before consuming. The pickled eggs will keep in the fridge for months.