This recipe is super easy to make and will last in your refrigerator for upwards of 8-10 weeks. Hard boiled eggs can be added throughout the storage process and enjoyed as soon as the next day. Use the fuchsia pickled onions on burgers or salads. No matter the occasion or straight out of the jar, these beauties aim to please!
Refrigerator Pickled Beets & Onions with Hard Boiled Eggs
Yield: 3 wide-mouth quarts or 1 gallon jarIngredients
- 12 to 16 medium beets, cooked, peeled and sliced or cut in wedges
- 1 large sweet onion, sliced thin
- 4 cups water
- 4 cups white vinegar (5% acidity)
- 2/3 cup sugar
- 1 to 2 teaspoons sea salt
- Whole spices – depending on the flavor (3 to 5 each: allspice, anise, cloves)
- 15 whole black peppercorns
- 9 hard boiled eggs, peeled
- Leave 2” of leaves and the root on each beet. Place in pan and cover with 3 inches of water. Bring to a boil over medium-high heat, and boil for 30 minutes then remove from heat. Strain in a colander in the sink, and rinse with cold water. Remove the skin of the beet using your thumbs and discard. Slice or cut to desired size and set aside in a clean bowl.
- In a deep saucepan combine the water, vinegar, sugar, salt and whole spices, if using. Bring to boil over medium-high heat, stirring often to dissolve the sugar and salt. Boil for 2 minutes, then remove from heat. Remove whole spices – you may evenly distribute into each jar for enhanced flavor or discard.
- Place 5 peppercorns in each quart or all 15 in the gallon jar. Add a thin layer of onions, then beets, and repeat leaving enough space to fit 3 hard boiled eggs. Tamp down with a headspace measuring tool to lightly pack after each layer. If using a gallon jug, you may layer the eggs along with the onions and beets.
- Ladle warm brine over top the layered eggs, beets and onion until everything is well covered. Do not overfill. Add lid and ring and close well. Place in refrigerator for 24 hours before eating.
If you prefer a spicy kick to your recipe, feel free to add a tablespoon of red hot pepper flakes to each quart, or 2-3 tablespoons to the gallon jar.
Interested in making this recipe without hard boiled eggs and shelf-stable? I have an old-time favorite canning recipe for Pickled Beets and Onions that is water bathed and can be stored on your pantry shelf for year. If you want to add hard boiled eggs, you may do so after you pop the jar lid and refrigerate.
Diane, The Canning Diva®