Pickled Beets and Eggs

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

  • Active:
  • Total Time:
  • Servings: 4
  • Time(Other): plus overnight pickling
KEY: Fall, Pickling, Healthy, Make Ahead, Staff Favorites, Vegetarian, Snack

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Ingredients

  • 4 small red beets (about 3/4 pound), scrubbed
  • 1 cup raw, unfiltered apple cider vinegar
  • 1 cup water
  • 3 garlic cloves, crushed
  • 3 tablespoons sugar
  • 2 teaspoons whole black peppercorns
  • 1 tablespoon kosher salt
  • 1 small red onion, cut into thin wedges
  • 4 hard-cooked large eggs, peeled
  • 6 dill sprigs

How to make this recipe

  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.

Contributed By Photo © Fredrika Stjarne Published October 2013

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473788 recipes/pickled-beets-and-eggs 2013-12-06 Kay Chun fall|pickling|4|healthy|make-ahead|staff-favorite|vegetarian|snack october-2013 recipes,pickled-beets-and-eggs 473788
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