Pickled eggs have a bad reputation as dodgy-looking dive bar fare that have been floating in a jar of cloudy brine for who knows how long. But when done right and not left to soak and float for eons, they can make for an irresistible snack.
Pickled eggs have a dodgy reputation, probably due to the fact that most people have only encountered them floating in a jar of cloudy brine at a dive bar. But when done right, they make for an irresistible snack. F&W’s Kay Chun likes to pickle hard-boiled eggs in apple cider vinegar with red beets. The results are gorgeous, magenta-stained eggs with a white and yellow interior. The beets and eggs would be a terrific, eye-catching addition to any Super Bowl spread. Get the recipe here and make them later this weekend. They're ready after one night of pickling but can be kept refrigerated for a week.