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Categories:Viewed: 62 - Published at: 7 years ago
Ingredients
- 1 1/2 cups sugar
- 2 cups vinegar
- 1 cup water
- 5 -6 tablespoons pickling spices, with bay leaves (see note)
- 3/4 teaspoon salt
- 2 (15 ounce) cans beets, including juice
- 2 dozen hard-boiled eggs, peeled
Method
- Combine first 6 ingredients in a large saucepan.
- Bring to a boil to dissolve sugar.
- Place peeled eggs in a container; pour beets and pickling juice over them.
- Refrigerate at least 24 hours before serving.
- NOTE: I tie the pickling spices in a piece of cheesecloth. Otherwise, the spices stick to the eggs and beets. Just keep the ball of spices in with the eggs and beets -- do not discard it.
