Show: Emeril Live
Episode: Pickle Picks
Save Recipe Print
Total:
2 hr 24 min
Prep:
30 min
Inactive:
24 min
Cook:
1 hr 30 min
Level:
Easy

Ingredients

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.

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Eggs Over Easy

Recipe courtesy of Alton Brown

Crispy Fried Pickles with Buttermilk Dipping Sauce

Recipe courtesy of Guy Fieri

Beet-Pickled Hungarian Deviled Eggs

Recipe courtesy of Kelsey Nixon

Curried Egg Salad with Pickled Beets

Recipe courtesy of Food Network Kitchen

Golden and Purple Beet-Pickled Eggs

Recipe courtesy of Food Network

Pickled Beets

Recipe courtesy of Alton Brown

Pickled Eggs

Recipe courtesy of Food Network Kitchen

Cobb Salad with Pickled Beets, Eggs, and Spicy Sweet Mustard Dressing

Recipe courtesy of Jesse Cool

Quick Spicy Pickled Beets

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.