| Pickled Beets & Purple Eggs
6 cups of diced cooked beets
6 to 12 hard boiled eggs, peeled
2 cups of water
1 1/2 cup of white vinegar
1 1/2 cup of sugar
1 cinnamon stick
20 whole cloves
5 allspice berries |
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Place the beets and eggs in large glass jar. Combine the remaining ingredients in a saucepan and heat. Pour the brine over beets and eggs. Store in refrigerator for 1 or 2 days before eating. The eggs will keep 1 week and the beets for 2 weeks. Makes 8 to 10 servings. |
