Recipe - Pickled Eggs In Pickled Beet Juice

Beets, small young

S
2 cup Sugar
2 cup Water
2 cup Vinegar
1 teaspoon Cloves
1 teaspoon Allspice
1 tablespoon Cinnamon

Select small, young beets. Wash. Leave 3 inches of tops on and roots.
Cook until skins slip easily (about 15 minutes).
Pack beets into jars within One half inch of top. Pour boiling liquid syrup
over beets to within One half inch of top of jar. Process for 30 minutes in
boiling water bath.
After the beets have had time to "cure" (about 2 months), we then eat
about One half of the beets out of a quart jar, drop hard boiled eggs into the
pickled beet juice, and put into the refrigerator for about 2 weeks. By
then, the beet color will have penetrated into the whites of the eggs
nearly to the yolk area. Of course, a much simpler way would be simply to
buy a large jar of pickled beets, eat about 1/2, and drop in hard boiled
eggs; then, refrigerate and leave for a couple of weeks until the beet
juice has penetrated.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini