Pickled Eggs and Beets Recipe

• Level: Easy
• Total time: 2 hr 24 min
• Prep time: 30 min
• Inactive time: 24 min
• Cook time: 1 hr 30 min

• 1 pound red beets, stems and leaves removed
• 1 cup apple cider vinegar
• 1/2 cup granulated sugar
• 1/2 teaspoon whole black peppercorns
• 1/8 teaspoon pickling spice
• 6 large hard-boiled eggs, peeled
• 1 small yellow onion, peeled and sliced
• 2 cloves garlic, peeled and crushed
• Fresh dill sprigs, for garnish
• Sliced French bread, to serve alongside

Cook Mode (Keep screen awake) NEW: Switch to Cook Mode to keep your screen awake while you create this stunning dish!

1. Preheat your oven to 350F (175C) and get ready for beet magic.
2. Wrap the beets tightly in aluminum foil and roast until fork-tender, about 1 to 1 1/2 hours. Unwrap, cool slightly, then peel and slice into eight vibrant pieceswatch the color pop!
3. In a saucepan, combine vinegar, sugar, peppercorns, and pickling spice. Boil until sugar dissolves, then cool for 2 hours to infuse bold flavors. Gently add eggs, onions, garlic, and beets. Cover and chill for 8-24 hours, flipping occasionally, until eggs glow a gorgeous pink.
4. Serve by arranging eggs, beets, and onions on a platter, topped with fresh dill. Pair with crusty French bread for an irresistible bite that bursts with tangy delight!

Recipe inspired by Emeril Lagassetransform simple ingredients into a showstopping pickled masterpiece that'll wow your guests!