Thursday, February 2, 2012

Pickled Beets With Eggs and Onions

These are not canned.They are made to be refrigerated. They last for several weeks in the refrigerator since there is so much vinegar in them. The eggs get redder the longer they sit.


Boil 2 dozen eggs and peal them.


Boil 6 large beets until they are fork tender.


Slice 2 large sweet onions.



Pour 2 1/2 cups of cider vinegar into a sauce pan.


Add 1 1/2 cups of water.


Add 1 tsp. of salt.


Add 2 cups of sugar.



1 tablespoon of mustard seeds.


3 tablespoons of pickling spices. Bring this to a boil and whisk until the sugar dissolves. Let cool a bit.


Peel the beets and slice them into uniform slices. I sliced mine slightly less than 1/4 inch thick. Peel the eggs, some of mine were less than cooperative. Layer beets, onions and eggs until the jar is full.



Ladle the liquid with spices into each jar filling to the top. Refrigerate for 24-48 hours before eating.