Garlic Pickled Eggs (can be make Pink!)
16 eggs, hard-boiled and peeled
1 onion, sliced into 1/4" rings
1-1/2 cups white vinegar
1-1/2 cups water OR juice from 2-15 oz. cans of beets, adding water to equal 1-1/2 cups liquid
1/2 cup granulated sugar
10 cloves garlic, peeled and crushed
Divide eggs, beets and onion rings between 2- 1-quart jars.
In a medium saucepan, bring to a boil the vinegar, water and/or beet juice, sugar and garlic cloves.
Stir to dissolve sugar. Remove from heat and allow to cool about 15 minutes.
Pour the vinegar mixture over the eggs and cover. Refrigerate 1 week before serving.
Adjust all ingredients to taste.
*Liquid amounts will vary by egg and beet sizes.
We make the pink ones, and eat the beets and eggs with spinach salad or as a snack. Add red pepper flakes for heat!