Pickled Beets & Eggs **** 9/91

Categories:
eggs, vegetables

2 cup water
2 cup cider vinegar
3 each bay leaves
1 teaspoon salt
2 teaspoon mustard seed
1/2 teaspoon ground cloves
1 teaspoon cinnamon
1 teaspoon allspice
1/2 teaspoon celery seed
1 cup white sugar
1 cup brown sugar
8 each beets; cooked & peeled
8 each eggs; hard boiled, shelled

Simmer water & vinegar for about 1/2 hour, add bay leaves, salt, mustard seed, ground cloves, cinnamon, allspice, and celery seed. Cook about 45 minutes or until reduced quite a bit. Add sugars, and cook for another 1/2 hour. Place the beets and eggs and brine in wide mouth jars. Store for about 2 weeks or until eggs are pink. Store in fridge. These will keep for months

Yield: 20 servings