Pickled Beets and Hard-Cooked Eggs
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Servings: 4
Cost: $5.97 /serving
Ingredients
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Instructions
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Step 1
Instructions
Step 2
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.