Smoked Beet-Pickled Eggs
Prep time 20 Mins
Cook time 30 mins|
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.
1 beet, peeled and roughly chopped into 2 inch pieces, cooked
1 cup beet juice (from cooked beets)
1 cup apple cider Vinegar
1/4 onion, sliced
1/3 cup granulated sugar
3 cardamom pods
1 star anise
6 hard boiled eggs, peeled
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes).
Set the temperature to 275 degrees F and preheat, lid closed, for 10 to 15 minutes.
Place the peeled hard boiled eggs directly on the grill and smoke for 30 minutes.
Put the smoked eggs in a quart size glass jar with the cooked beets in the bottom.
In a medium sauce pan, add the vinegar, beet juice, onion, sugar, cardamom and anise.
Bring to a boil and cook, uncovered, until sugar has dissolved and the onions are translucent (about 5 minutes).
Remove from the heat and let cool for a few minutes.
Pour the vinegar and onions mixture over the eggs and beets in the jar, covering the eggs completely.
Securely close with the jar lid. Refrigerate up to a month. Enjoy!”