This recipe for pickled eggs is likely my favourite. They are very beautiful ... and have the seetness of apple along with the bite of cinnamon candy hearts.
The 'vinegar' solution is ...
- 1 1/2 cups apple cider
- 1/2 cup cider vinegar
- 1 1/2 cups red cinnamon candies
- 2 teaspoons salt
- 1 teaspoon garlic powder
Heat this until all of the hearts are disolved. Stir it like crazy as the hearts stick.
Fill a 1 quart mason jar with LOOSELY PACKED peeled hard-boiled small eggs. They have to be loosley packed enough that they'll moved when you turn the jar, so that the eggs don't end up with parts that aren't pink.
Dump in the juice, put a lid on it, refigerate ... and then WAIT. Some folks say the small eggs are pickled in a week and large in four weeks ... But I recommend waiting the FULL four weeks to get full flavour!
Serve on a warm day with cold beer ... ;-)