How Do You Make Pickled Beets And Eggs?
When I was growing up we always had sliced beets and pickled eggs for our holiday table. The color makes the table so festive. If you have never eaten a pickled egg before, try this recipe. Scrub the beets to remove dirt and then cut off tops. Place beets in a large saucepan and cover with water 3-4 inches over the top of the beets. Bring to a boil and lower heat to a slow boil. Cook approximately 40 minutes or until beets are tender. Drain and let cool a few minutes. Slip off skins and slice the beets. Using a smaller saucepan, mix together sugar, vinegar, water. salt, cinnamon sticks and the pickling spice. Bring to a boil and then turn down to a simmer for 15 minutes. Pour into a large glass jar, about 1/2 gallon size. Add the beets. Cover and refrigerate for at least a week before tasting. Beets will keep in refrigerator 6 months. After the week passes, Hard boil some eggs. Peel and place in red beets jar. Make sure to cover the eggs all the way with the beet juice. Let them marina
