Ingredients:

  • 6 large eggs
  • Ice water (for shocking the eggs)
  • 1 pound (450g) small beets, trimmed and scrubbed
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup (240ml) distilled white vinegar
  • 1 cup (240ml) water
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon pickling spice (or a mix of mustard seeds, coriander seeds, black peppercorns, and dried chili flakes)
  • 1 teaspoon kosher salt
  • 2 cloves garlic, smashed
  • 1 bay leaf
  • 1/2 red onion, thinly sliced
  • Optional: 1/4 teaspoon red pepper flakes (for a touch of heat)

Instructions:

  1. Cook the Beets: Toss beets with olive oil, salt, and pepper. Wrap them in foil and bake in preheated oven at 400F (200C) for 45 minutes, or until tender.
  2. Cool and Peel the Beets: Let beets cool slightly. Rub off the skins with a paper towel. Slice or quarter the beets.
  3. Cook the Eggs: Gently place eggs in a saucepan and cover with cold water. Bring to a boil, then immediately reduce heat to a simmer and cook for 12 minutes.
  4. Shock and Peel the Eggs: Transfer eggs to the ice water bath for 5 minutes. Gently peel the eggs.
  5. Prepare the Brine: Combine vinegar, water, sugar, pickling spice, salt, garlic, and bay leaf in a saucepan. Bring to a boil, stirring until sugar and salt dissolve. Remove from heat and let cool slightly.
  6. Assemble and Pickle: Place sliced beets, red onion, and peeled eggs in sterilized jars. Pour the brine over the eggs and beets, ensuring they are completely submerged.
  7. Chill and Wait: Seal the jars and refrigerate for at least 24 hours, preferably 72 hours, for the flavors to meld.