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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