Pickled Beets and Egg

Pickled Beets and Egg

12 baby beets
1 bunch dill, chopped
8 hard-boiled eggs, peeled
8 black peppercorns
2 cloves garlic, finely sliced
2 cups red wine vinegar
4 tablespoons sugar
salt to taste


Trim beets, leaving 2 inches of stalk intact; leave root whole. Wash thoroughly and place in la large pan. Cover with water and bring to a boil. Cover, reduce heat and simmer 1 hour or until tender.. Remove from pan and cool. Reserve 1 cup liquid.

Remove skin from roots. Remove stalks if you prefer. Pack beets, dill, eggs, peppercorns and garlic into a large sterilized jar.

Combine reserved liquid, vinegar and sugar in a bowl. Stir until sugar has dissolved; add salt to taste. Pour mixture over beets until completely covered. Seal and refrigerate.

Store in refrigerator up to a week. Serve with cold sliced ham and green salad.

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