A delightful twist on the classic pickled eggs and beets recipe, offering enhanced flavors and a vibrant presentation.
Peel and slice the fresh beets into thin rounds.
Wear gloves to avoid staining your hands with beet juice.
Slice the red onion into thin rings.
Use a sharp knife to achieve even slices.
In a saucepan, combine the vinegar, sugar, black pepper, salt, and garlic powder. Heat until the sugar dissolves.
Stir constantly to prevent the sugar from burning.
Let the brine cool to room temperature.
Cooling the brine prevents the eggs from overcooking.
In a large container, layer the beets, eggs, and onions.
Ensure the layers are even for consistent flavor distribution.
Pour the cooled brine over the layered ingredients, ensuring everything is submerged.
Use a plate or weight to keep the ingredients submerged if necessary.
Cover the container and refrigerate for at least 24 hours before serving.
The longer the ingredients marinate, the more flavorful they become.
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