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Pickled Beets and Eggs
© Fredrika Stjärne

Pickled Beets and Eggs

  • ACTIVE: 25 MIN
  • TOTAL TIME: 3 HRS 30 MIN plus overnight pickling
  • SERVINGS: 4
  • HEALTHY
  • MAKE-AHEAD
  • STAFF-FAVORITE
  • VEGETARIAN

Sweet beets pickled in apple cider vinegar make a stellar brine for pickling hard-boiled eggs, making for an irresistible, nutritious snack.

Slideshows: Pickled Vegetables

  1. 4 small red beets (about 3/4 pound), scrubbed
  2. 1 cup raw, unfiltered apple cider vinegar
  3. 1 cup water
  4. 3 garlic cloves, crushed
  5. 3 tablespoons sugar
  6. 2 teaspoons whole black peppercorns
  7. 1 tablespoon kosher salt
  8. 1 small red onion, cut into thin wedges
  9. 4 hard-cooked large eggs, peeled
  10. 6 dill sprigs
  1. Preheat the oven to 450°. Wrap the beets in foil and roast for about 1 hour, until tender. When cool enough to handle, slip off the skins and quarter the beets.
  2. Meanwhile, in a medium saucepan, combine the vinegar, water, garlic, sugar, peppercorns and salt. Bring to a boil and simmer over moderately high heat, stirring, until the sugar is dissolved, about 5 minutes. Let the pickling liquid cool to warm, about 15 minutes.
  3. Layer the beets, onion, eggs and dill in a heatproof 1-quart glass jar and cover with the pickling liquid. Let stand at room temperature for 2 hours. Cover and refrigerate overnight.
Make Ahead The pickled beets and eggs can be refrigerated for up to 1 week.
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