Recipes Pickled Beets and Eggs 5.0 (5,617) 1 Review 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 Kay Chun Test Kitchen Senior Editor. Food & Wine's Editorial Guidelines Updated on September 4, 2015 Print Rate It Share Share Tweet Pin Email Sweet beets pickled in apple cider vinegar makes a great brine for pickling hard-boiled eggs. Photo: © Fredrika Stjärne Active Time: 25 mins Total Time: 3 hrs 30 mins Yield: 4 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 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. 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. Rate it Print