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 

Pickled Beets and Eggs
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


  • 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


  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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