Quick Pickled Eggs and Beets Recipe

Place the eggs in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and transfer eggs to a bowl of ice water to cool.

In a separate saucepan, combine the vinegar, water, sugar, salt, peppercorns, mustard seeds, red pepper flakes, and garlic. Bring to a boil, stirring until the sugar and salt dissolve. Remove from heat and let cool.

Peel the cooled eggs and place them in a glass jar or container. Add the sliced beets.

Pour the cooled pickling liquid over the eggs and beets, ensuring they are completely submerged. Cover and refrigerate for at least 24 hours before serving.

When ready to serve, remove the eggs and beets from the pickling liquid and slice the eggs in half. Serve chilled.