Beet-Pickled Eggs

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I loved these! It calls for golden beets, and of course you can use regular beets (it says if you use regular, skip the turmeric but, why - it adds a nice flavour!). I made double the brine recipe for the picnic, and kept the number of beets the same, and divided the onion between two jars. I also did not have cumin or mustard seed, so used a little less of ground cumin and ground mustard.

3 golden or regular beets, scrubbed
6 large eggs
1/2 white onion, thinly sliced
1 large garlic clove, smashed
1 cup white wine vinegar (realized now that I used regular white vinegar)
1 tbsp kosher salt
1 tbsp honey
2 tsp whole black peppercorns
1 tsp cumin seeds
1 tsp mustard seeds
1/2 tsp ground turmeric
1 cinnamon stick
1 bay leaf

Preheat oven to 400. Wrap beets in aluminum foil ad roast until tender when pierced with fork, about 45 minutes depending how big the beets are. Unwrap foil and let cool, then peel and cut each beet into 8 wedges.

Prepare an ice bath by filling a large bowl with water and ice, and bring a large saucepan of water to a boil. Using a slotted spoon, gently lower the eggs into the boiling water, then reduce the heat to maintain a low boil and cook for 13 minutes. Remove the eggs and immediately transfer the to the ice bath to cool (this will help prevent grey rings on the yolks). Peel the eggs and put them into a 1 quart Mason jar with the beets, onion, and garlic clove.

Combine the vinegar, salt, honey, peppercorns, cumin and mustard seeds, turmeric, cinnamon stick, bay leaf and 1/2 cup water in a small saucepan and bring to a boil. Reduce the heat, cover, and simmer for 5 minutes. Remove from the heat, remove and discard the bay leaf, and pour the pickling brine into the jar over the eggs and vegetables. Secure the lid and firmly shake and twist to distribute the brine and spices. Let the jar cool to room temperature, then refrigerate and let everything marinate for at least 24 hours before eating. Store the eggs in their brine in the refrigerator for up to 1 month.

From The Campout Cookbook

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