Pickled Beets and Eggs
2 cans beets with juice
1 - 1 1/2 cups cider vinegar
1 1/2 cups granulated sugar
3/4 tsp cloves
1/2 tsp allspice
3/4 tsp cinnamon
12 hard boiled eggs peeled
1/2 onion sliced
Strain beet juice into measuring cup. Add to a pot then add same amount of vinegar to pot. Add sugar and stir to combine. Add spices to sachet and add to pot. Bring just to a boil and turn off.
Layer beets, eggs and onions in a large mason jar.
Pour the pickling liquid into the jar. Allow to cool slightly before moving to the refrigerator.
The pickled eggs will be ready to eat in a day or two. The beets can be left in the jar for up to a month
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14 июн 2023
