Pickled Beets and Hard-Cooked Eggs
In Amish country, where pickled beets are a staple, delis sell "red beet eggs" as a snack.
Credit: Ben Fink
6 medium beets
1 medium white onion, peeled and sliced
1 tbsp. black peppercorns
1/4 tsp. whole cloves
2 tbsp. grated peeled fresh
horseradish (optional)
3 cups cider vinegar
4 tbsp. sugar
4 hard boiled eggs, peeled
1. Trim all but 2" of stalks off the beets. Wash beets, then put into a medium pot, cover with water, and boil until soft, 45–60 minutes. Drain, pull off stalks, slip off skins, slice beets, and put into a large glass jar.
2. Add onions, peppercorns, cloves, and horseradish.
3. Bring cider vinegar, 3 cups water, and sugar to a boil in a small pot, then pour into jar. Set aside to cool, cover, and refrigerate until chilled. Store in refrigerator up to 1 month. Add eggs to jar at least 4 hours and up to 5 days before serving.
SERVES 4
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