Pickled Beets and Eggs

• 6 to 12 large eggs, hard-cooked and peeled
• 8 small beets, cooked, peeled, and quartered, or one 15-ounce can whole beets, drained
• 1 1/2 cups apple cider vinegar
• 1 1/2 cups water
• 2 teaspoons kosher salt
• 2 tablespoons granulated sugar
• 1 teaspoon yellow mustard seeds
• 1/2 red onion, sliced

1. Place the eggs and beets in a glass container or jar with a tight-fitting lid.
2. Place all of the remaining ingredients in a small saucepan and bring to a boil for 3 minutes.
3. Remove from the heat and let cool to lukewarm.
4. Pour the contents of the pot over the eggs and beets.
5. Refrigerate for at least 1 day.
6. Eat within 2 weeks.
7. Reprinted with permission from the publisher Houghton Mifflin Harcourt from The Farmstead Egg Guide and Cookbook by Terry Golson.
8. Photography by Ben Fink.
9. Copyright

eggs, beets, apple cider vinegar, water, kosher salt, sugar, yellow mustard seeds, red onion

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