Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Red beets - stems and Leaves removed

  2. 1 cup 237ml Apple cider vinegar

  3. 1/2 cup 99g / 3 1/2oz Granulated sugar

  4. 1/2 teaspoon 2 1/2ml Whole black peppercorns

  5. 1/8 teaspoon 0.6ml Pickling spice

  6. 6 teaspoons 30ml Hard-boiled eggs - peeled (large)

  7. 1 teaspoon 5ml Yellow onion - peeled, sliced (small)

  8. 2 Garlic cloves - peeled, smashed

  9. Fresh dill sprigs - for garnish

  10. Sliced French bread - as an accompaniment

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350 degrees.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. This recipe yields ?? servings.


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