Pickled Beets And Eggs
|Beets||2 Pound (Medium Size, Without Tops)|
|Sugar||1 Cup (16 tbs)|
|Cider vinegar||1 Cup (16 tbs)|
|Cold water||1 Cup (16 tbs)|
|Pickling spices||1 Tablespoon|
|Black peppercorns||1 Teaspoon|
|Whole allspice||1⁄4 Teaspoon|
|Hard cooked eggs||3 Large, peeled|
1. Place the beets in a large saucepan and add enough cold water to cover. Over high heat, bring to a boil. Lower the heat and simmer, uncovered, for 40 minutes or until tender. Drain the beets and cool. Peel and slice the beets 1/2 inch thick, then place in a medium-size bowl.
2. In a medium-size enamel or stainless steel saucepan, bring the sugar, vinegar, water, pickling spices, peppercorns, salt, and allspice to a boil over high heat. Lower the heat and simmer, uncovered, for 5 minutes. Pour over the beets, cover, and refrigerate for 30 minutes.
3. Add the eggs to the beets, gently turning them until completely coated with the liquid. Cover and refrigerate, turning occasionally, for 2 more hours or until cold, or marinate overnight.
4. To serve, transfer the beets with a slotted spoon to a shallow dish and spoon over about 1 cup of the marinating liquid. Slice the eggs crosswise 1/2-inch thick and arrange on top of the beets. Serve with Mom's Mac and Cheese.