*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Eggs
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       x            Beets, small young
    2       c            Sugar
    2       c            Water
    2       c            Vinegar
    1       t            Cloves
    1       t            Allspice
    1       tb           Cinnamon
    Select small, young beets.  Wash.  Leave 3 inches of
   tops on and roots.  Cook until skins slip easily
   (about 15 minutes).
    Pack beets into jars within 1/2 inch of top.  Pour
   boiling liquid syrup over beets to within 1/2 inch of
   top of jar. Process for 30 minutes in boiling water
    After the beets have had time to “cure” (about 2
   months), we then eat about 1/2 of the beets out of a
   quart jar, drop hard- boiled eggs into the pickled
   beet juice, and put into the refrigerator for about 2
   weeks.  By then, the beet color will have penetrated
   into the whites of the eggs nearly to the yolk area.
   Of course, a much simpler way would be simply to buy a
   large jar of pickled beets, eat about 1/2, and drop in
   hard- boiled eggs; then, refrigerate and leave for a
   couple of weeks until the beet juice has penetrated.
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