Categories: pickles-relish
Ingredients
- 10 medium-size, hard-cooked eggs
- 3 (16 oz.) cans small whole beets
- 1 to 2 onions, sliced and separated into rings
- Water
- 1 cup sugar
- 1 cup cider vinegar
- 2 cinnamon sticks
- 3 whole cloves
- 3 whole allspice
- 5 black peppercorns
- 1/4 tsp. salt
Directions
- Cool and peel eggs without gouging the whites. Place in a large jar. Drain beets and reserve juice. place beets and onions on top of eggs. Add enough water to reserved beet juice to make 2 cups. Place in a saucepan and add sugar, vinegar, cinnamon sticks, cloves, allspice, peppercorns and salt. Bring to a boil, cool slightly and pour over beets and eggs. Cover and chill at least 8 hours.