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Pickled Beets & Eggs

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Ingredients
  

  • 3 large beets washed- remove all but 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

Instructions
 

  • Boil the beets in water until they are fork tender.
  • Peel and slice the beets.
  • Place beets and eggs in a 1 quart mason jar.
  • Pour vinegar, sugar and water into a saucepan. Add spices and bring to a boil. Stir until all the sugar has dissolved.
  • Pour the liquid over the beets and eggs. Allow to cool slightly before moving to the refrigerator.
  • 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.

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.

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