In Amish country, where pickled beets are a staple, delis sell "red beet eggs" as a snack.
Pickled Beets and Hard-Cooked Eggs
Ingredients
In Amish country, where pickled beets are a staple, delis sell "red beet eggs" as a snack.
Yield: serves 4
Ingredients
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6 medium beets
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1 medium white onion, peeled and sliced
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1 tbsp. black peppercorns
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1⁄4 tsp. whole cloves
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2 tbsp. grated peeled fresh horseradish (optional)
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3 cups cider vinegar
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4 tbsp. sugar
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4 hard boiled eggs, peeled
Instructions
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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.
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Add onions, peppercorns, cloves, and horseradish.
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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.
- 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.
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