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Smoked Beet-Pickled Eggs

20

30

Cherry

The vibrant color of beet-pickled eggs is a show stopper for your Easter table. This memorable appetizer has as much flavor as it does color.

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  • 6 hard boiled eggs, quartered

  • 1 red beets, scrubbed and trimmed

  • 1 Cup apple cider vinegar

  • 1 Cup Beet, juice

  • 1/4 onion, sliced

  • 1/3 Cup granulated sugar

  • 3 cardamom

  • 1 star anise

  • 1

    When ready to cook, start the Traeger grill and set the temperature to 275 degrees F. Preheat, lid closed, for 10 to 15 minutes.

    275 ˚F

  • 2

    Place the peeled hard boiled eggs directly on the grill and smoke for 30 minutes.

    275 ˚F

    • 6 hard boiled eggs, quartered

  • 3

    Put the smoked eggs in a quart size glass jar with the cooked/chopped beets in the bottom.

    • 1 red beets, scrubbed and trimmed

  • 4

    In a medium sauce pan, add the vinegar, beet juice, onion, sugar, cardamom and anise.

    • 1 Cup apple cider vinegar

    • 1 Cup Beet, juice

    • 1/4 onion, sliced

    • 1/3 Cup granulated sugar

    • 3 cardamom

    • 1 star anise

  • 5

    Bring to a boil and cook, uncovered, until sugar has dissolved and the onions are translucent (about 5 minutes).
  • 6

    Remove from the heat and let cool for a few minutes.
  • 7

    Pour the vinegar and onions mixture over the eggs and beets in the jar, covering the eggs completely.
  • 8

    Securely close with the jar lid. Refrigerate up to a month. Enjoy!

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