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