Beet Pickled Eggs

Beet Pickled Eggs

Beet Pickled Eggs

45 minutes

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Details
  • Serving Size:   12
  • Gluten-Free:   True
  • Dairy-Free:   True
  • Vegetarian:   True
  • Weight Watchers:   8 Points
Cuisine
  • side dish
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Ingredients
  • 3 Bay leaves
  • 4 pounds Fresh young small beets
  • 1 cup Brown sugar
  • 1/2 teaspoon Celery seed
  • 2 cups Cider vinegar
  • 1 cup Granulated sugar
  • 1/2 teaspoon Ground allspice
  • 1 teaspoon Ground cinnamon
  • 1/2 teaspoon Ground cloves
  • 1 small doz peeled and cooled hard-cooked eggs
  • 2 teaspoons Mustard seed
  • Salt to taste
  • Water
  • 1 teaspoon Whole allspice
Instructions

Wash the beets; place in a large saucepan with water to cover and bring to a boil; reduce heat and simmer for 45 minutes to 1 hour, or until tender.

Drain and cover with cold water; trim off the tops and roots and slip off the skins. Divide between 2 widemouthed quart jars.In a large saucepan, combine the rest of the ingredients except the eggs.Simmer, covered, for 10 minutes. Divide liquid between the 2 jars and allow to cool completely.

Add the eggs to the cold beet mixture and refrigerate for 2 days.NOTE: If you add eggs to the hot liquid, you get a very rubbery, practically inedible egg.

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