Keep the Easter fun going after the hunt is over with these easy beet pickled eggs! When the kids have collected all the hard boiled eggs from the garden and eaten their fill, this is a great way to preserve the rest for snacks later in the week (bonus: they make a beautiful egg salad).
1 quart jar 6-8 hard boiled eggs 1 medium beet, boiled for about 45 minutes then peeled--the skin should slip right off when cool.
For the pickling liquid:
1 1/3 C white wine (don't worry, you'll boil it until the alcohol is gone) 1 1/3 C white wine vinegar 2/3 C water 3 T sugar 1 T coriander 1 T mustard seed 1 bay leaf 1/3 T black pepper corns 1/3 T cloves
Peel hard boiled eggs and pack into quart jar with roughly chopped beet. In a saucepan, add remaining ingredients and bring to a boil. Allow to cool, then strain into quart jar until eggs are covered. Your beet pickled eggs will last for up to two weeks in the fridge!