| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | 1 | Servings | ||
INGREDIENTS
| 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 |
INSTRUCTIONS
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 widemouthed 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. Source: COOKING FROM QUILT COUNTRY, by Marcia Adams Posted to Bakery-Shoppe Digest V1 #218 by "Peggy L. Makolondra" <pmakolon@mail.wiscnet.net> on Sep 04, 1997
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