- Prep Time:20 minutes
- Cook Time:20 minutes
- Serves:
This is an old-fashioned side dish that’s becoming popular again. Beets and eggs pickle very well, and this dish is great for making ahead and bringing to a summer picnic or potluck.
Why try? If you like eggs and beets, you’ll love this combination.
Foodie Byte: Jarred and stored in the refrigerator, it will keep for up to two weeks.
Ingredients
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1 1/2 cups sugar
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3 cups vinegar
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3 cups water
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1 1/2 teaspoons salt
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1 1/2 teaspoons whole cloves
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1 1/2 tablespoons whole allspice
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3 cinnamon sticks
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8 medium beets, untrimmed and unpeeled
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1 1/2 medium onion, sliced ¼-inch thick
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13 large eggs, hard-boiled and peeled
Preparation
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1
Combine sugar, vinegar, water, salt and spices in a saucepan and place over medium heat.
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2
Bring to a boil, reduce the heat, and simmer for 10 minutes.
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3
Remove from heat and cool.
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4
Wash beets and trim the stems, leaving about 1-inch of stem. Place the beets in a pot, cover with water and boil for 15-20 minutes, or until the beets are just tender. Drain, cool, peel and cut off stems.
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5
Place the beets, onions and eggs in a large jar and pour the sugar-vinegar mixture over them. Cover tightly, allow to cool, and store in refrigerator up to two weeks.
Additional Info
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