In Amish country, where pickled beets are a staple, delis sell "red beet eggs" as a snack.
- 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
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.
Add onions, peppercorns, cloves, and horseradish.
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.