Beets, small young

–S–
2 c Sugar
2 c Water
2 c Vinegar
1 ts Cloves
1 ts Allspice
1 tb Cinnamon

Select small, young beets. Wash. Leave 3 inches of tops on and roots.
Cook until skins slip easily (about 15 minutes).
Pack beets into jars within 1/2 inch of top. Pour boiling liquid syrup
over beets to within 1/2 inch of top of jar. Process for 30 minutes in
boiling water bath.
After the beets have had time to “cure” (about 2 months), we then eat
about 1/2 of the beets out of a quart jar, drop hard- boiled eggs into the
pickled beet juice, and put into the refrigerator for about 2 weeks. By
then, the beet color will have penetrated into the whites of the eggs
nearly to the yolk area. Of course, a much simpler way would be simply to
buy a large jar of pickled beets, eat about 1/2, and drop in hard- boiled
eggs; then, refrigerate and leave for a couple of weeks until the beet
juice has penetrated.