Recipe - Pickled Eggs With Beets

4 pound Fresh young small beets
1 cup Granulated sugar
1 cup Brown sugar
2 cup Water
2 cup Cider vinegar
3 Bay leaves
2 teaspoon Mustard seed
1 One half teaspoon Salt
1 teaspoon Ground cinnamon
1 teaspoon Whole allspice
One half teaspoon Ground cloves
One half teaspoon Ground allspice
One half teaspoon Celery seed
1 Dozen small peeled and
cooled hardcooked 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 BakeryShoppe Digest V1 #218 by "Peggy L. Makolondra"
pmakolon@mail.wiscnet.net on Sep 04, 1997