Pickled Beets and Hard-Cooked Eggs

Name: Pickled Beets and Hard-Cooked Eggs
Ingredients: Ingredients; 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

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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.