Pickled eggs

Pickled eggs a meze served all through the year.

Ingredients

• 10-12 hard-boiled eggs (peeled)
• 2 cups apple cider or white vinegar
• 1 cup water
• 1 teaspoon salt
• 1 teaspoon sugar and spices (e.g. pepper, bay leaves)

Directions

1. Directions: In a saucepan, add the vinegar, water, salt, sugar and spices and boil for 5-7 minutes. Place the eggs in a sterilized jar and cover with the hot garlic and oregano mixture.
2. Let them cool and store in the refrigerator for at least 3-5 days before eating, so they can absorb the flavors.
3. Beetroot: Will give an impressive pink/red color both on the outside and inside of the egg when you cut it.
4. Turmeric: Gives a beautiful yellow color and earthy aroma.