Recipe Station

Ingredients 

• 12 chicken eggs
• 1 red beet, cut into small chunks
• 1/2 cup apple cider vinegar
• 6 peppercorns
• 3 tablespoons chili flakes
• 1/4 cup sugar
• 1 tablespoon salt
• 6 cups of water

Directions: 

 Place eggs in your pot. Bring to a light boil then remove eggs from heat, cover and allow to sit for 8 minutes.
Remove the eggs from the pot and transfer them to a large bowl filled with ice water to stop them from cooking any further.

Peel the eggs. Place them back in the ice bath when they're done to remove any bits of shell.

Combine the apple cider vinegar, peppercorns or juniper berries, chili flakes, sugar, salt and water in a medium saucepan over high heat, bring to a boil, add the beets, simmer for 10 minutes, remove from heat and cool to room temperature.

Using a fine sieve or mesh spider, strain the spices and beets out of the room temperature pickling liquid into a bowl or another pot.

Slowly pour the cooled, strained brine over the eggs in the jar until it's full. Transfer to the fridge and allow to sit until desired flavor is achieved — at least 3 days.