Pickled Beets With Eggs
|Beets||5 Medium (about 1 1/2 pounds, including tops)|
|Cider vinegar||1 Cup (16 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
1. In 2-quart saucepan, place eggs and enough cold water to cover eggs by at least 1 inch; heat to boiling over high heat. Immediately remove from heat and cover tightly; let stand 15 minutes. Pour off hot water; run cold water over eggs to cool. Peel eggs; set eggs aside to cool.
2. Meanwhile, trim tops from beets, leaving about 1 inch of stems attached. Scrub beets well with cold running water. In 3-quart saucepan, place beets and enough water to cover; heat to boiling over high heat. Reduce heat to medium-low; cover and simmer until beets are tender, 20 to 25 minutes. Drain; reserve 1 cup beet cooking liquid. Immediately, peel beets under cold running water and cut into 1/4-inch-thick slices.
3. Place whole eggs in medium bowl or 1 1/2-quart wide-mouth jar; layer sliced beets on top. In non-reactive 1-quart saucepan, combine vinegar, sugar, and reserved beet cooking liquid; heat to boiling over high heat. Pour vinegar mixture over eggs and beets. Set aside until egg-beet mixture is cool; with spoon, gently turn eggs occasionally for even color. Cover and refrigerate at least 24 hours before serving. Refrigerate up to 1 week.
4. To serve, cut the eggs lengthwise in half and serve with sliced beets.