Yield: 1 Servings
|4 pounds||Fresh young small beets|
|1 cup||Granulated sugar|
|1 cup||Brown sugar|
|2 cups||Cider vinegar|
|3 \N||Bay leaves|
|2 teaspoons||Mustard seed|
|1 teaspoon||Ground cinnamon|
|1 teaspoon||Whole allspice|
|½ teaspoon||Ground cloves|
|½ teaspoon||Ground allspice|
|½ teaspoon||Celery seed|
|1 \N||Dozen small peeled and cooled hard-cooked eggs|
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