Ingredients
- 8 large eggs
- 2 medium cooked beets, peeled and sliced
- 1 cup apple cider vinegar
- 1 cup water
- ¼ cup granulated sugar
- 1 teaspoon salt
- ½ small red onion, thinly sliced
- 1 teaspoon black peppercorns
- ½ teaspoon mustard seeds
- 2 garlic cloves, lightly crushed
- 2–3 fresh dill sprigs
- 1 small bay leaf, optional
Instructions
Serve: Remove the eggs from the brine, slice them in half, and serve chilled. The longer they pickle, the deeper the color and tangier the flavor will become.
Cook the eggs: Place the eggs in a saucepan and cover with cold water. Bring to a boil, then reduce the heat and simmer for about 10–11 minutes.
Cool and peel: Transfer the eggs immediately to an ice bath. Let them cool for 5–10 minutes, then carefully peel them.
Prepare the brine: In a saucepan, combine the vinegar, water, sugar, salt, peppercorns, mustard seeds, garlic, and bay leaf. Bring to a gentle simmer and stir until the sugar and salt dissolve.
Add the beets: Place the sliced cooked beets and red onion into a clean heatproof jar or container.
Add the eggs: Carefully place the peeled eggs into the jar, arranging them between the beet slices.
Pour in the brine: Pour the warm pickling liquid over the eggs and vegetables until everything is completely covered.
Cool: Allow the jar to cool uncovered until it reaches room temperature.
Refrigerate: Cover tightly and refrigerate for at least 24 hours. For a deeper pink color and stronger flavor, pickle for 2–3 days.