Pickled eggs with beets

1 Servings

Ingredients

Quantity Ingredient
4 pounds Fresh young small beets
1 cup Granulated sugar
1 cup Brown sugar
2 cups Water
2 cups Cider vinegar
3 Bay leaves
2 teaspoons Mustard seed
1½ teaspoon Salt
1 teaspoon Ground cinnamon
1 teaspoon Whole allspice
½ teaspoon Ground cloves
½ teaspoon Ground allspice
½ teaspoon Celery seed
1 Dozen small peeled and cooled hard-cooked eggs

Directions

Wash the beets; place in a large saucepan with water to cover and bring to a boil; reduce heat and simmer for 45 minutes to 1 hour, or until tender.

Drain and cover with cold water; trim off the tops and roots and slip off the skins. Divide between 2 widemouthed quart jars.

In a large saucepan, combine the rest of the ingredients except the eggs.

Simmer, covered, for 10 minutes. Divide liquid between the 2 jars and allow to cool completely. Add the eggs to the cold beet mixture and refrigerate for 2 days.

NOTE: If you add eggs to the hot liquid, you get a very rubbery, practically inedible egg.

Source: COOKING FROM QUILT COUNTRY, by Marcia Adams Posted to Bakery-Shoppe Digest V1 #218 by "Peggy L. Makolondra" <pmakolon@...> on Sep 04, 1997

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