3 large fresh whole beets (peeled and cut into quarters)
1cup sugar
1cup water
2cups apple cider vinegar
1/4cup pickling spice
Beet Pickled Eggs (egg salad)
1 dozen large eggs
1cup Duke’s mayonnaise
1Tablespoon yellow mustard
1teaspoon sweet pickle juice
2teaspoons apple cider vinegar
Sprinkle of turmeric
Salt & pepper (to taste)
Candied Bacon
15strips of thick-cut bacon
1cup brown sugar
2teaspoons of freshly ground black pepper
Instructions
1
Combine all ingredients in a sauce pot, bring to a boil, and strain into a container then let the mixture cool completely before adding cooked egg halves. Let egg white halves sit overnight in beet pickle liquid.
2
Prepare the Candied Bacon
3
Preheat the oven to 325 degrees, which is the perfect temperature for bacon. Place bacon on parchment paper and grind black pepper heavily on raw bacon and sprinkle brown sugar on top. Cook for 15-20 minutes, depending on the oven. Keep sugary bacon fat for other recipes. Let bacon cool on a cutting board (not in fat) then cut into strips.
4
Prepare the “BLT” Deviled Eggs
5
Boil eggs for 13 minutes in a salted pot of water. Remove eggs and put them in an ice bath. Crack eggs on the side of the sink, peel eggs under running water and separate the whites and yolks of the egg. Make the egg salad with the remaining ingredients. Reserve the whites for pickling. Assemble by piping egg yolk mixture into each half of the beet pickled egg, top with candied bacon and a sliver of fresh jalapeño.
