BlackDog's Easter Celebration - Pickled Beets with Eggs Recipe

BlackDog's Easter Recipes

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

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