Beets for Pickled Eggs

Pickled eggs are better than any dessert known to man. FACT.

Ingredients:

• 2 bunches whole beets with greens (approximately 6-8 beets)
• 1 pint vinegar
• 1 ¼ C Sugar
• 2 T salt
• 6 whole cloves
• 1 stick cinnamon (about 3")
• 3 medium onions, sliced

Directions

• Rinse beets well
• Cut greens off 1" above beet - leave root on beet. Discard greens.
• Boil beets in 2 qt saucepan until tender
• Remove beets from water and save beet water
• Remove skin from beets (easiest when they are hot)
• Slice Beets
• Mix all listed ingredients except beets and mix well. We call this the vinegar mix.
• Mix vinegar mix with some beet juice and cook on stove until hot
• Add sliced beets and sliced onions
• Cook mixture over medium heat until onions are tender
• Allow to cool, add boiled eggs, and refrigerate.
• Wait 3-5 days.
• eat eggs. Make more. Put the eggs in the already made beet juice.
• rinse, lather, repeat.

Notes:

Beet juice stains like a monster. Clean up immediately after even the slightest spill.