Beet Pickled Eggs
14 ingredients
4 steps
Ingredients
- 4 pounds beets Fresh young small
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 cups water
- 2 cups cider vinegar
- 3 bay leaves
- 2 teaspoons mustard seed
- 1 1/2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon whole allspice
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 1/2 teaspoon celery seed
- 1 eggs small doz peeled and cooled hard-cooked
Directions
-
1Wash 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.
-
2Drain and cover with cold water; trim off the tops and roots and slip off the skins. Divide between 2 widemouthed quart jars.
-
3In a large saucepan, combine the rest of the ingredients except the eggs.
-
4Simmer, 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.
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