Pickled Beets and Hard-Cooked Eggs

  • Serves

    serves 4


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
  • 14 tsp. whole cloves
  • 2 tbsp. grated peeled fresh horseradish (optional)
  • 3 cups cider vinegar
  • 4 tbsp. sugar
  • 4 hard boiled eggs, peeled


Step 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.

Step 2

Add onions, peppercorns, cloves, and horseradish.

Step 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.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.