Growing up in a Lithuanian family, there was a small group of foods that I had to love to survive, since they constantly appeared on the dinner table: potatoes, cabbage, mushrooms, herring, and beets. Fortunately for me, I loved them all, despite my Mom’s desire to boil everything to death.
One of the many uses for beets, besides a cold summer soup and a hot winter soup, was pickling. Pickled beets are an excellent side dish for any hearty meat dish. (I love ’em with kielbasa!) Store-bought pickled beets pack way too much sugar in every jar, so it was time to make my own. The addition of hard-boiled eggs to the mix is a personal one. If you don’t like ’em, leave ’em out and add more beets.
4 to 8 beets, scrubbed (your favorite variety)
1 cup apple cider vinegar
1 cup water
3 garlic cloves, crushed
3 tablespoons sugar
2 teaspoons whole black peppercorns
1 tablespoon Kosher salt
1 red onion, sliced
4 hard-boiled eggs, peeled
6 fresh dill sprigs
Preheat the oven to 450. Wrap the beets in foil and roast for about an hour, until tender. When cool enough, carefully peel and quarter them.
In a medium saucepan, combine the vinegar, water, garlic, sugar, peppercorns and salt. Bring to a boil and simmer over moderately high heat, stirring until the sugar is dissolved. Let the pickling liquid cool to warm, about 15 minutes.
In a heatproof glass jar or container, layer the beets, onion, eggs and dill sprigs and then cover with the pickling liquid. Let stand at room temp for 2 hours, then place in fridge overnight.
They stay fresh for a week, but they won’t last that long!