Pickled Beets & Eggs

Pickled Beets & Eggs
  • 3 large beets washed - remove greens leaving 1-2 inches of the stem
  • 1 c. cider vinegar
  • 1 c sugar
  • 1 c. water
  • 1 t. clove powder
  • 1 t. allspice
  • 1 t. cinnamon
  • 3 hard boiled eggs peeled
  1. Boil the beets in water until they are fork tender.
  2. Peel and slice the beets.
  3. Place beets and eggs in a 1 quart mason jar.
  4. Pour vinegar, sugar and water into a saucepan. Add spices and bring to a boil. Stir until all the sugar has dissolved.
  5. Pour the liquid over the beets and eggs. Allow to cool slightly before moving to the refrigerator.
  6. The eggs will be ready to eat in a day or two. The beets can be left in the jar for up to two weeks.