Ingredients
- 1 pound red beets, stems and leaves removed
- 1 cup apple cider vinegar
- 1/2 cup granulated sugar
- 1/2 teaspoon whole black peppercorns
- 1/8 teaspoon pickling spice
- 6 large hard-boiled eggs, peeled
- 1 small yellow onion, peeled and sliced
- 2 cloves garlic, peeled and smashed
- Fresh dill sprigs, garnish
- Sliced French bread, as an accompaniment
Directions
Preheat the oven to 350 degrees F.
Wrap the beets tightly in aluminum foil and roast until tender, 1 to 1 1/2 hours. Remove from the oven, uncover, and let sit until cool enough to handle. When cool, slip the skins from the beets and cut into eighths.
In a non-reactive saucepan, combine the vinegar, sugar, peppercorns, and pickling spice. Bring to a boil and cook, stirring occasionally, until the sugar dissolves. Remove from the heat and let sit for 2 hours for the flavors to develop. Add the eggs, onions, garlic, and beets and turn to coat evenly. Cover tightly and refrigerate, turning occasionally, until the eggs are a deep pink color, at least 8 hours and up to 24 hours.
To serve, remove the eggs, beets, and onions from the marinade and arrange on a platter. Garnish with sprigs of dill and serve with sliced French bread.
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By klflorida
Valrico, FL
on March 17, 2013
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This is hands down the finest pickled beet and egg recipe you will find. After trying this you will not need to try another. It is that good!
By critter101_11672725
Naples, FL
on March 21, 2011
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This is the best pickled eggs & beets Ive ever had! Its easy to make too. I thought it might be a little bitter but it wasnt at all. Im even going to make a jar for my inlaws......I didnt change a thing in this recipe. You dont need to.
By mthchef_12743236
Henderson, 68
on March 17, 2010
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I can't remember who said that this was a new recipe and wouldn't give the recipe but here's a much easier recipe.It's one my family has been using since before my great-grandmother was born. 1 can of pickled beets,1 can of water,and 1 can of white vinegar.Pour into big pitcher.Add as many hard-boiled eggs as you can fit into your container and still have the eggs covered by pickling juice.Wait at least 8 to 10 hours for eggs to become purple.Eat and enjoy. P.S. DON'T toss pickling juice!!!!! Just add more hard-boiled eggs and enjoy again.The waiting is the hardest part.
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