1. Food & Drink

Pickled Beets with Eggs Recipe

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If you love pickled beets, you'll love pickled eggs. A popular deli item, it's easy to make these at home. They can be refrigerated up to two weeks, if they last that long.

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Ingredients:

  • 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 1/4 inch thick
  • 18 large eggs, hard-boiled and peeled

Preparation:

Combine the sugar, vinegar, water, salt, cloves, allspice, and cinnamon sticks 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 hard-boiled 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.

Yield: About 1 gallon

Source: Special Occasions by John Hadamuscin (Harmony Books)
Reprinted with express written permission.

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