Beet Pickled Eggs

Background: Since I was a youngster back in Philadelphia one of my favorite snacks is beet pickled eggs, especially alongside some cottage cheese with salt and pepper. We make these just about every week, and normally would steam the eggs and then use a cold-water bath. When Carolyn brought home a new air fryer, we were trying to figure out what to make…and a hah… hard boiled eggs! It much easier, takes less time, much less messy, and saves on propane gas, all things that make cooking easier!

Ingredients:
6 hard-boiled eggs peeled
1 15 oz. can sliced beets in water (not pickled) with juice reserved
½ onion cut in small thin strips
1 jalapeno cored and chopped (optional)
½ cup sugar
½ cup apple cider vinegar
2 or 3 allspice berries
2 or 3 cloves
salt and pepper to taste

Steps:

Because fresh eggs are so hard to peel, I hard boil eggs using an air fryer for 15 minutes at 275 °F.
Combine the reserved beet juice, onion, sugar, jalapeno, apple cider vinegar, allspice, cloves, salt, pepper and bring to a boil on medium high heat.
Lower heat and simmer/boil for 10 minutes.
Allow the liquid to cool. Remove the allspice berries and cloves from the liquid with tongs.
Place two peeled eggs in the bottom of a 1-quart mason jar, with ⅓ of the beets and ⅓ third of the liquid with onions. Repeat the layering two times. Screw on the lid and place in the refrigerator. The eggs will be ready to eat the next day.