Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 x Beets, small young

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2 c Sugar
2 c Water
2 c Vinegar
1 ts Cloves
1 ts Allspice
1 tb Cinnamon

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 hard- boiled eggs; then, refrigerate and leave for a
couple of weeks until the beet juice has penetrated.

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