Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Eggs
Amount Measure Ingredient -- Preparation Method
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1 x Beets, small young
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2 c Sugar
2 c Water
2 c Vinegar
1 t Cloves
1 t Allspice
1 tb Cinnamon
Select small, young beets. Wash. Leave 3 inches of
tops on and roots. Cook until skins slip easily
(about 15 minutes).
Pack beets into jars within 1/2 inch of top. Pour
boiling liquid syrup over beets to within 1/2 inch of
top of jar. Process for 30 minutes in boiling water
bath.
After the beets have had time to "cure" (about 2
months), we then eat about 1/2 of the beets out of a
quart jar, drop hard- boiled eggs into the pickled
beet juice, and put into the refrigerator for about 2
weeks. By then, the beet color will have penetrated
into the whites of the eggs nearly to the yolk area.
Of course, a much simpler way would be simply to buy a
large jar of pickled beets, eat about 1/2, and drop in
hard- boiled eggs; then, refrigerate and leave for a
couple of weeks until the beet juice has penetrated.
