Pickled Beets and Eggs
A colorful, tangy appetizer of beets and hard‑boiled eggs preserved together for vibrant flavor and hue.
Well-seasoned pickled vegetables are extremely popular in Greece and Turkey. This version also takes hints from Pennsylvania Dutch traditions. It's best to make the beets at least a couple of days before serving (they'll keep a week or more in the fridge). They'll pickle in the same liquid as the eggs, giving them a colorful pink exterior.