Smoked Beet-Pickled Eggs

• Difficulty3/5
• Prep time20 Mins
• Cook time30 mins
• Serves4 - 6
• HardwoodCherry

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 eggs

• 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 eggs

Start Traeger Grill on smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature @ 275 degrees F and pre-heat, lid closed, for 10 to 15 minutes.

Place the eggs direct on the grill and smoke for 30 minutes.

Peel the eggs and place it with the cooked beets in the bottom of a clean glass jar, quart size.

In a medium sauce pan, add the vinegar, the beets juice, the onion, sugar, cardamom and anise. Bring to a boil and cook, uncovered, until the sugar has dissolved and onions are translucent, about 5 minutes.

Remove from the heat and let cool down a few minutes.

Pour the vinegar and onions mixture over the eggs and beets in the jar, covering the eggs completely. Secure close the jar’s cover. Refrigerate up to a month. Enjoy!

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