When I pickle beets I have always done large batches and processed them in a water bath to preserve them. When I have eaten all the beets in a jar I like to put a few hard boiled eggs in the leftover pickling brine to ‘pickle’ the eggs.
I saw this recipe in Food and Wine that made just one jar of refrigerator pickles and eggs. I thought some of you who don’t have room or desire to preserve larger batches of beets might like to try this. These will keep for about a week with the eggs in them. If you make these without the eggs they will keep in the refrigerator for at least a month.

I followed the recipe except I pressure cooked my beets instead of roasting them. I like to roast them in cold weather and pressure cook them when it is hot out. Cook your beets how ever you like then follow the recipe.
You will probably notice my eggs are small. I have bantam chickens and I like to use their eggs to hard cooked eggs. Their yolk to white ratio is higher than standard hens eggs are. Plus, they are a perfect bite size.

Here are a few photos of the process.
First, cook your beets

Peel the skins off, can you tell how easily the skins fall off when you pressure cook them?

I love beets.
Next make your brine and fill your jar with the beets, onion, dill sprigs, garlic, and eggs.

Pickled Beets and Eggs
4 small red beets (about 3/4 pound), scrubbed
1 cup raw, unfiltered apple cider vinegar
1 cup water
3 garlic cloves, crushed
3 tablespoons sugar
2 teaspoons whole black peppercorns
1 teaspoon kosher salt
1 small red onion, cut into thin wedges
4 hard-cooked large eggs, peeled
6 dill sprigs
Preheat the oven to 450°. Wrap the beets in foil and roast for about 1 hour, until tender. When cool enough to handle, slip off the skins and quarter the beets.
Meanwhile, 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, about 5 minutes. Let the pickling liquid cool to warm, about 15 minutes.
Layer the beets, onion, eggs and dill in a heatproof 1-quart glass jar and cover with the pickling liquid. Let stand at room temperature for 2 hours. Cover and refrigerate overnight.
MAKE AHEAD The pickled beets and eggs can be refrigerated for up to 1 week.

The next day they look like this. Pretty and delicious. Pretty delicious.

I have a lot of beets leftover from this batch I cooked, so this week will be beet-o-licious at my house. Stay tuned.