1 Case 1 cs=72 ea hardboiled Hard Boiled Eggs 3 Quart Champagne Vinegar 3 Quart Sugar 1 1/2 Quart Ice Water Ice 10 Each sprigs Thyme, fresh 6 Each sprigs Rosemary, fresh 3 Cup Red Beet Puree
Combine champagne vinegar and sugar in pot. Heat until sugar dissolves into solution. Once all sugar is dissolved, turn down heat and add thyme and rosemary, steep on low heat for 3 mins. Remove from heat and add ice and beet puree. Stir vigourously. Cool liquor completely. Unpackage case of eggs into 2 gallon container. You may use fewer eggs if that is what is required. Pour cool liquor over eggs. Seal and store. Use after 24 hours. Fills 2 gallon container.