Beet Pickled Eggs

Growing up in and around Philadelphia, one of our favorite snacks was beet pickled eggs, especially along with some cottage cheese and salt and pepper. It’s a Pennsylvania Dutch classic! We make these just about every week, and would normally steam and then use a cold-water bath. Carolyn now uses our new air fryer to hard-boiled eggs, it’s much easier, takes less time, and saves propane gas.

Ingredients
6 large eggs
15 oz can sliced beets in water (not pickled) with juice reserved
½ onion cut in small thin strips
1 jalapeno cored and chopped
½ cup sugar
½ cup apple cider vinegar
2 allspice berries
2 cloves
¼ tsp salt
¼ tsp pepper

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 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.