Charlene's Recipe

Pickled red beets and eggs

Category: snacks

Serves 8

3 lb whole beets with tops
1 Tbsp white vinegar
1 tsp salt
1 1/2 cup white vinegar
1/4 cup sugar
1 1/4 tsp salt
6 whole cloves
6 whole allspice
1 (3 inch) cinnamon stick
8 hard boiled eggs

Wash beets well; leave room ends and 2 inches of tops intact. Place in large stockpot; add cold water to cover, 1 Tbsp vinegar and 1 tsp salt. Cook for 45-60 minutes or until tender.
Drain, reserving 1 1/2 cups cooking liquid; rinse with cold water. Remove and discard skins, tops and root ends. Slice beets and place in bowl. Combine reserved liquid. 1 1/2 cups vinegar, sugar, 1 1/2 tsp salt and spices in saucepan. Bring to a boil; pour over sliced beets.
Chill, covered, for 24 hours. Add eggs; submerge in pickling liquid. Chill for 8-12 hours longer before serving.