6 small red beets
1 C apple cider vinegar
2 cloves garlic
1 C water
3 T sugar
1 t peppercorns
1 T kosher salt
1 small onion, peeled and quartered
6 eggs, hard boiled
9-10 sprigs dill
Preheat oven to 450F.
Wrap beets in foil and bake for 1 hour.
Let cool, peel and quarter.
Bring apple cider vinegar and water to a boil, with garlic, sugar, peppercorns and salt.
Dissolve sugar and salt, let cool for 15 min.
Layer beets, onion, eggs and dill in a pickling jar. Pour in the liquid.
Let stand for 2 hours, then put in a fridge overnight.
Match made in Heaven:
Top this classic bar snack with Chipotle Chili Pepper Mayo, herby Italian salsa verde, or some aioli and pickled onions.