Pennsylvania Pickled Eggs and Beets

by Kathleen Morrison

Servings:

INGREDIENTS

2 bunchs sm. young beets
1/2 cup water
1/2 cup cider vinegar
1/4 cup light brown sugar
1 cinnamon stick
6 whole cloves
1 tsp. pickling spice
1/4 tsp. salt
6 eggs, hard-cooked and shelled

INSTRUCTIONS

Boil beets until tender. Peel beets and put in a deep bowl. Bring water, vinegar, sugar, spices and salt to a boil. Pour over the beets and let stand overnight. Place eggs in the mixture, making sure eggs are completely covered with the liquid. Let stand in refrigerator for 3 days before serving.

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