Pickled Eggs

 

With the last 16 of the three dozen eggs I am making pickled eggs.  

Two quart mason jar

16 or so hard boiled peeled eggs

one can of beets

one sliced jalapeño

In a saucepan:

2 cups of vinegar

2 tablespoons salt

1 tablespoon red pepper flakes

1 tablespoon allspice

1 tablespoon garlic powder

1 tablespoon pickling spice

1/2 cup erythritol

Boil two quarts of water and pour it into the mason jar.  After it cools, pour out the water and put a can of beets into the jar, then as many eggs as will fit, interspersed with jalapeño slices.  Boil the vinegar, salt, spices and erythritol for about five minutes.  Then pour the brine into the mason jar over the eggs.  Put on the lid.  Wait for about a week or two for the pickling magic to happen.  

And so, that's what I did.