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- 12 chicken eggs
- 2 (16 oz.) cans of beets
- 4 cups of white vinegar
- 3/4 cup of sugar
- 2 tablespoons sriracha sauce
- 1 tablespoon salt
- Place eggs in a large pot with enough water to cover them. Bring to a boil.
- Boil uncovered for 12 minutes.
- Drain water.
- Place eggs in ice-cold water. Crack and peel off shells.
- Put eggs in a pot with the remaining ingredients, except for the beets.
- Mix in one can of beet juice, and set the beets aside. Discard any extra juice.
- Simmer 2-3 minutes.
- Add beets, and pour into a large container.
- Refrigerate for one or two weeks before serving.