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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Pickled Eggs   
    Categories: Vegetables, Eggs, Snacks   
         Yield: 6 servings   
       
        15 oz Can small whole or sliced   
              - beets; not pickled   
         1 c  Distilled white vinegar   
       1/3 c  Granulated sugar   
         1 tb Kosher salt; more for   
              - serving   
         6 lg Hard-boiled eggs; peeled   
         1 sm Shallot; thin sliced   
         3 lg Dill sprigs; more for   
              - serving (opt)   
         1 ts Whole black peppercorns'   
              - plus ground pepper for   
              - serving   
       1/4 ts Whole cloves (opt)   
              Flaky salt; for serving   
       
     Place a fine-mesh strainer over a large measuring cup or   
     bowl. Drain beets; if needed, add enough water so the   
     beet liquid reaches 1 cup (or pour off and discard any   
     excess to reach this volume). Transfer the beet liquid   
     to a small pot and stir in the vinegar, sugar and salt.   
     Bring to a boil, uncovered, over high heat. Reduce heat   
     to medium and simmer until sugar and salt are dissolved,   
     stirring occasionally, 1 to 2 minutes. Turn off the heat   
     and cool in the pot for 30 minutes.   
        
     In a large, wide-mouth glass canning jar (at least 36   
     ounces), or similarly sized lidded glass vessel, layer   
     peeled eggs with the beets, along with any combination   
     shallot, dill, peppercorns and cloves, if using,   
     alternating all of the ingredients. Once cooled, pour   
     the pickling liquid on top and cover tightly with the   
     lid. Pickle in the refrigerator for at least 24 hours   
     and up to 1 week, then remove eggs and beets from the   
     brine and store in the fridge for up to 1 week following   
     the initial brine. (The color and flavor will deepen the   
     longer the eggs pickle. For more even color, give the   
     eggs a swirl once or twice during the first day of   
     pickling.) To serve, halve and sprinkle with more dill,   
     salt and pepper, if desired.   
        
     By: Melissa Knific   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
        
     Yield: 6 eggs   
       
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