Total Steps
4
Ingredients
8
Tools Needed
2
Ingredients
- small, young beets
- 2 cup sugar
- 2 cup water
- 2 cup vinegar
- 1 teaspoon cloves
- 1 teaspoon allspice
- 1 tablespoon cinnamon
- hard-boiled eggs
Instructions
Step 1
Select small, young beets. <a href="/technique/8BSVY4LZ/washes">Wash.</a> Leave 3 inches of <a href="/technique/R34ZSY3M/top">tops</a> on and roots.
Step 2
Cook until <a href="/technique/8YHHJCST/skin">skins</a> slip easily (about 15 minutes).
Step 3
Pack beets into jars within 1/2 inch of <a href="/technique/R34ZSY3M/top">top.</a> Pour <a href="/technique/W7VKDJHH/boiling">boiling</a> liquid syrup over beets to within 1/2 inch of <a href="/technique/R34ZSY3M/top">top</a> of jar. Process for 30 minutes in <a href="/technique/W7VKDJHH/boiling">boiling</a> <a href="/technique/Y8FLVD37/water-bath">water bath</a>.
Step 4
After the beets have had time to "cure" (about 2 months), we then eat about 1/2 of the beets out of a quart jar, drop hard- <a href="/technique/W7VKDJHH/boiled">boiled</a> eggs into the <a href="/technique/5LQDVZ7L/pickled">pickled</a> beet <a href="/technique/QDWRNXYW/juice">juice</a>, and put into the refrigerator for about 2 weeks. By then, the beet <a href="/technique/HT4RHHGB/color">color</a> 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 <a href="/technique/5LQDVZ7L/pickled">pickled</a> beets, eat about 1/2, and drop in hard- <a href="/technique/W7VKDJHH/boiled">boiled</a> eggs; then, <a href="/technique/ZSSVQ6FG/refrigerate">refrigerate</a> and leave for a couple of weeks until the beet <a href="/technique/QDWRNXYW/juice">juice</a> has penetrated.