Categories: Canning & Pickling, Easter

Ingredients

• Small, whole beets. Enough that when cooked and sliced they will fill a quart jar.
• Water for boiling beets in.
• -
• Syrup
• 1 1/2 cup water (distilled if you have)
• 1 cup white vinegar
• 2 cups sugar, more or less to taste
• 1-2 whole cloves
• 1-2 cinnamon sticks
• 3-4 hard boiled eggs

Directions

1. First hard boil your eggs, peel, cool to room temp.

2. In mean time peel small-medium sized beets. Place whole into boiling water. Return to boil and simmer for 5 minutes.

3. Drain beets, cool so you can handle and slice.

4. Combine syrup ingredients and bring to boil. Add sliced beets and return to boil. Simmer until sliced beets are fork tender. Simmer no more than 5 minutes or until beets are tender.

5. Using a slotted spoon, remove cloves and cinnamon sticks.

6. Start filling your quart jar with layers of beets and your hard boiled eggs. Sort of layering.

7. Pour hot/warm syrup over beets and eggs in jar.

8. Put tight lid on and chill overnight. This will keep a couple weeks in fridge but you may want to remove eggs after being in solution over night.

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