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Pickled Beets with Eggs
- 1 cup sugar
- 2 cups cider vinegar
- 2 cups water
- 1/2 teaspoon salt
- 1/2 teaspoon whole cloves
- 1 tablespoon whole allspice
- 2 cinnamon sticks
- 15 medium beets, untrimmed and unpeeled
- 3 medium onions, sliced l/4 inch thick
- 18 large eggs, hard-boiled and peeled
Combine the sugar, vinegar, water, salt, and spices in a saucepan and place over
medium heat. Bring to a boil, reduce the heat, and simmer for 10 minutes.
Remove from the heat and reserve. Wash the beets and trim the stems,
leaving about 1 inch of stem. Place in a pot, cover with water, and boil
for 15 to 20 minutes, or until the beets are just tender. Drain, cool, and
peel them. Place the beets, onions, and eggs in a large jar and pour the
sugar-vinegar mixture over them. Cover tightly, allow to cool, and store
in the refrigerator up to two weeks.
Makes approximately 1 gallon
Printable version
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