There was some brine left in the fridge from my turnip and radish pickles and damned if I was going to throw that gorgeous pink stuff out. I tried to make this last week, but the eggs I boiled turned to shreds when I tried to peel them. They were turned into egg salad. I was so irritated that I waited a whole week to try again. Today's batch came out perfect. I boiled them with salt and a splash of pickle juice.
This recipe is from Linda Ziedrich's The Joy of Pickling. It's incredibly easy, if you have some beet pickle juice, or something similar to it, lying around. I have yet to taste these, but just seeing them in the fridge cheers me up a little.
1 cup of beet pickling juice (beet pickle juice?)
1 cup of white vinegar
1 tsp. of pickling salt
1/2 tsp. peppercorn, crushed
1/2 tsp. allspice, crushed
1 bay leaf
12 hard boiled eggs
Bring brine to a boil. Put peeled eggs into a jar (one quart, or two pints). Pour cooled liquid over eggs, seal and refrigerate. Let sit for 6-24 hours.