Pennsylvania Pickled Eggs and Beets
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Ingredients
| 2 bunches | sm. young beets | | 1/2 cup | water | | 1/2 cup | cider vinegar | | 1/4 cup | light brown sugar | | 1 stick | cinnamon | | 6 | whole cloves | | 1 tsp. | pickling spice | | 1/4 tsp. | salt | | 6 | eggs, hard-cooked and shelled |
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Instructions
Boil beets until tender. Peel beets and put in a deep bowl. Bring water, vinegar, sugar, spices and salt to a boil. Pour over the beets and let stand overnight. Place eggs in the mixture, making sure eggs are completely covered with the liquid. Let stand in refrigerator for 3 days before serving.
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