Pickled Beets and Eggs

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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 

By Kay Chun
October 2013

Gallery

Credit: © Fredrika Stjärne

Recipe Summary

active:
25 mins
total:
3 hrs 30 mins
Yield:
4
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Ingredients

Directions

  • 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.

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  • 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.

  • 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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