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 tablespoon kosher salt
• 1 small red onion, cut into thin wedges
• 4 hard-cooked large eggs, peeled
• 6 dill sprigs

1. Preheat the oven to 450.
2. Wrap the beets in foil and roast for about 1 hour, until tender.
3. When cool enough to handle, slip off the skins and quarter the beets.
4. Meanwhile, in a medium saucepan, combine the vinegar, water, garlic, sugar, peppercorns and salt.
5. Bring to a boil and simmer over moderately high heat, stirring, until the sugar is dissolved, about 5 minutes.
6. Let the pickling liquid cool to warm, about 15 minutes.
7. Layer the beets, onion, eggs and dill in a heatproof 1-quart glass jar and cover with the pickling liquid.
8. Let stand at room temperature for 2 hours.
9. Cover and refrigerate overnight.

red beets, apple cider vinegar, water, garlic, sugar, whole black peppercorns, kosher salt, red onion, eggs, dill

Taken from www.foodandwine.com/recipes/pickled-beets-and-eggs (may not work)