Pickled Eggs - elevate your usual hard boiled eggs into this all-natural beet pickled eggs. Makes a lovely egg presentation on Easter or a great pop of color to your favorite salad. Sweet, sour and spicy!
Peel the eggs and place in the bottom of a clean, quart-sized glass jar or 4 cup container.
In a medium saucepan, add the vinegar, water, onion, dill, garlic, creole seasoning, pepper flakes, bay leaf, sugar, and beets if using any. Beets are optional; only use if you would like to give it some color.
Bring to a boil over medium high heat and cook uncovered, until the sugar has dissolved and the onions are translucent, about 3 to 5 minutes. Remove from heat and let cool a few minutes.
Pour the pickling liquid over the eggs in the jar making sure to cover the eggs completely. Spoon the onions on the top, this helps to hold the eggs under the liquid. Cover the jar and refrigerate for about 24 hours or up to a month. The longer the eggs sit in the pickling juice, the more the pickling juice will penetrate the eggs.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.