Recipe and photo by Mackenzie Smith Kelley

Bring a 1:1 ratio of vinegar to water, and 4 tablespoons of honey to a boil, then add 3-4 peeled and sliced beets, a sliced onion, a teaspoon of whole peppercorns, a teaspoon of whole coriander and a dried chile pepper.

Cook until beets are soft. While the beet mixture is cooling, peel a dozen hard-boiled eggs. Pour beet mixture over peeled eggs, and let sit for as little as one hour (pictured here) to a few days. The longer the pickle, the more the color of the beets will permeate the eggs.

Enjoy as-is, or devil if you’re feeling fancy.

If deviling, slice eggs in half and remove yolks, smash with a fork, and add 1/2 cup labne or sour cream, a heaping tablespoon of roasted garlic achaar or sriracha and a pinch of salt. Taste, and salt as needed. Spoon yolk mixture back into egg whites and top with fresh chopped chives. The remaining pickled beets and onions will keep for about a week.