Title: Pickled Beets with Eggs
Categories: Egg American Pickle Vegetable
Yield: 2 Servings

4	lb	Fresh young small beets
1	c	Granulated sugar
1	c	Brown sugar
2	c	Water
2	c	Cider vinegar
3		Bay leaves
2	ts	Mustard seed
1 1/2	ts	Salt
1	ts	Ground cinnamon
1	ts	Whole allspice
1/2	ts	Ground cloves
1/2	ts	Ground allspice
1/2	ts	Celery seed
1		Dozen small peeled and
		Cooled
		Hard-cooked 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 wide mouthed 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.

From: Cooking From Quilt Country Shared by: Pat Stockett

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