Ingredients:

  • 12 large eggs
  • 1 pound fresh beets, tops removed, scrubbed
  • 2 cups distilled white vinegar
  • 1 cup water
  • ½ cup granulated sugar
  • 2 tablespoons kosher salt
  • 1 teaspoon black peppercorns
  • 1 teaspoon mustard seeds
  • 2 bay leaves
  • 1/2 teaspoon red pepper flakes (optional)

Instructions:

  1. Place eggs in a saucepan, cover with cold water, bring to a boil, then turn off heat and let sit covered for 12 minutes. Immediately transfer to an ice bath.
  2. Place beets in a saucepan, cover with water, and bring to a boil. Reduce heat and simmer for 20-30 minutes, or until easily pierced with a fork. Cool slightly, then peel.
  3. Combine vinegar, water, sugar, salt, peppercorns, mustard seeds, bay leaves, and red pepper flakes (if using) in a medium saucepan. Bring to a boil, stirring until sugar and salt are dissolved. Reduce heat and simmer for 5 minutes.
  4. Cut the peeled beets into ½-inch thick slices or wedges.
  5. Gently tap and peel the cooled eggs.
  6. Layer beets and eggs in the sterilized jars. Pour the hot pickling brine over the eggs and beets, ensuring they are fully submerged.
  7. Let cool to room temperature, then cover and refrigerate for at least 4 hours, or preferably overnight. They'll taste even better after a day or two! This pickled eggs and beets are best served chilled.