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

  1. 1
    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.
  2. 2
    Drain and cover with cold water; trim off the tops and roots and slip off the skins. Divide between 2 widemouthed quart jars.
  3. 3
    In a large saucepan, combine the rest of the ingredients except the eggs.
  4. 4
    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.

Products Matching These Ingredients

More Recipes to Try