A delightful twist on classic pickled eggs, infused with the vibrant flavors of beets and aromatic spices.
Peel and slice the fresh beets into thin rounds.
Wear gloves to avoid staining your hands with beet juice.
Combine the beet slices, brown sugar, vinegar, water, salt, cloves, and cinnamon stick in a medium pot.
Stir the mixture well to dissolve the sugar and salt completely.
Bring the mixture to a boil over medium heat, then reduce the heat and simmer for 10 minutes.
Simmering helps to infuse the liquid with the flavors of the spices and beets.
Place the hard-boiled eggs in a container with a tight-fitting lid.
Ensure the eggs are fully peeled and free of shell fragments.
Pour the hot pickling liquid over the eggs, ensuring they are fully submerged.
Use a spoon to remove any air bubbles trapped around the eggs.
Seal the container and refrigerate for at least 5 days before serving.
The longer the eggs marinate, the deeper the flavor and color will penetrate.
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