INGREDIENTS

INSTRUCTIONS

~----------------------S----------------------------  Select small,
young beets.  Wash.  Leave 3 inches of tops on and  roots. Cook until
skins slip easily (about 15 minutes). Pack beets  into jars within 1/2
inch of top.  Pour boiling liquid syrup over  beets to within 1/2 inch
of top of jar. Process for 30 minutes in  boiling water bath. 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- boiled eggs into the
pickled beet juice, and put into the  refrigerator for about 2 weeks.
By then, the beet color 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  pickled beets, eat about 1/2, and drop in
hardboiled eggs; then,  refrigerate and leave for a couple of weeks
until the beet juice has  penetrated.  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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