Beautiful Beet Pickled Egg

Kids love boiled eggs – especially when they are pretty! But these will also be scene-stealers as finger-food or part of a buffet. You will need a 1 quart-sized (4-cup capacity) canning jar.  Makes 6 pickled eggs. Easy to double.

INGREDIENTS​:
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• 1 beet, peeled and roughly chopped into 1 to 2-inch (3cm to 5cm) sized pieces, cooked*
• 1 cup beet juice*
• 1 cup apple cider vinegar
• 1/4 onion, sliced
• 1/3 cup granulated sugar
• 3 cardamom pods
• 1 star anise
• 6 hard cooked eggs**, peeled

DIRECTIONS:

1. Simmer the chopped beets in a cup of water, covered, until tender, 30-40 minutes, or used canned beets. Use the beet juice from the cooking water, or the juice from canned beets.
2. Steam the eggs until hard cooked. To steam the eggs, place in a steamer rack over boiling water, cover and steam for 15 minutes. Remove from heat and rinse with cold water. 
3. Peel the eggs and place in the bottom of the clean glass jar.
4. In a medium saucepan, add the vinegar, beet juice, the onion, sugar, and spices. Bring to a boil and cook, uncovered, until the sugar has dissolved, and the onions are translucent, about 5 minutes. Remove from heat and let cool a few minutes.
5. Pour the vinegar onion mixture over the eggs in the jar, covering the eggs completely. Place some or all of the cooked beets in with the eggs in the jar (this will help to bring colour to the eggs, and you will have pickled beets as well.) Secure close the jar's cover. Refrigerate up to a month.

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The pickled eggs will be ready to eat after a few days. The longer the eggs sit in the pickling juice, the more the pickling juice will penetrate the eggs.