Active Time
25 MIN
Total Time
3 HR 30 MIN
Serves : 4
© Fredrika Stjärne

How to Make It

Step 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.

Step 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.

Step 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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Aggregate Rating value: 5

Review Count: 5620

Worst Rating: 0

Best Rating: 5

Author Name: Janet Stansberry

Review Body: Shocked at this recipe! I could eat this myself in one sitting I love it so much. Recipe should be quintupled at minimum!

Review Rating:

Date Published: 2017-04-17