Pickled Beets & Hard Boiled Eggs

A family recipe from Katie Roling.

Getting ready: 30 min · Cooking: 45 min · Feeds: 12

Ingredients

• Beets (or 2 - 15 oz cans of whole beets if you don't have fresh)
• 1 c beet juice
• 12 eggs
• 1 cup sugar
• 1 cup water
• 1 cup cider vinegar

Directions

1. Clean and cook beets in boiling water. Drain and place in cold water till you can handle them and remove the skins. Cut into slices. (You can use 2 - 15 oz cans of whole beets) if you don't have fresh.
2. Save 1 c of beet juice (this is the water the clean cut beets are in - not the water from the skin removal).
3. Boil 12 eggs and peel.
4. Place beets and eggs in a 2 qt. glass jar.
5. Bring 1 cup sugar, 1 cup water, 1 cup cider vinegar, 1 c beet juice to a boil.
6. Pour this over the beets and eggs and cool.
7. Cover tightly and refrigerate for at least 24 hrs before serving.
8. Tip: You can leave out the eggs. Add 1 tsp. of pickling salt to liquid, put your hot beets into hot canning jars and add the boiled liquid. Seal and water bath for 30 min.