Pickled Eggs in Pickled Beet Juice

Directions

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 ½ inch of top.

Pour boiling liquid syrup over beets to within ½ 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 ½ 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 ½, and drop in hard- boiled eggs; then, refrigerate and leave for a couple of weeks until the beet juice has penetrated.