Place
juice from beets into saucepan.
Boil all ingredients together
except
eggs and beets.
Add beets; simmer a few minutes.
Cool slightly.
Boil first four ingredients gently for 5 minutes.
Cool the liquid then pour over eggs and beets, cover and let stand overnight (or up to three days) in the refrigerator.
To serve, cut eggs in half or quarters.
Hard boil eggs.
While boiling, drain juice from beets into small saucepan.
Add vinegar and sugar to beet juice.
Bring to a boil, stirring occasionally.
Simmer to keep warm while eggs finish cooking.
Immediately peel cooked eggs and place in bowl with red beets.
Pour hot juice mix over eggs and beets.
Sprinkle with salt and pepper.
Bring to room temperature.
Cover and refrigerate overnight.
Combine first 6 ingredients in a large saucepan.
Bring to a boil to dissolve sugar.
Place peeled eggs in a container; pour beets and pickling juice over them.
Refrigerate at least 24 hours before serving.
NOTE: I tie the pickling spices in a piece of cheesecloth. Otherwise, the spices stick to the eggs and beets. Just keep the ball of spices in with the eggs and beets -- do not discard it.
Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel. Place eggs in a glass or plastic container.
In a saucepan, combine beets, vinegar, sugar, water and cinnamon. Bring to a boil, and stir until sugar is dissolved. Pour over eggs. Cover, and chill for 4 hours or overnight.
Hard-cook eggs; boil for 10 minutes and peel eggs.
Pour beet juice into measuring cup.
Place beets and eggs into container. Measure equal amounts of vinegar and sugar to beet juice.
Combine beet juice, vinegar and sugar in saucepan.
Heat over medium heat, stirring constantly, until sugar is dissolved.
Pour liquids over the beets and eggs.
Let stand at room temperature for several hours, then store in refrigerator for several days.
To serve, place on egg tray or other serving dish.
Place eggs and small beets in large glass jar.
Combine remaining ingredients.
Heat (do not boil).
Pour into jar over eggs and beets.
Cool, cover and refrigerate overnight.
Drain beets, reserving liquid.
Place beets and eggs in large bowl.
In medium saucepan, combine beet liquid and remaining ingredients.
Bring to boil and simmer about 2 minutes.
Pour over beets and eggs.
Cover and refrigerate 24 hours.
Drain and discard liquid.
Cut eggs in half lengthwise to show color.
Day ahead or up to 3 days ahead:
Into 1-quart saucepan, drain liquid from beets.
Place beets and eggs into 1 1/2-quart jar or large bowl.
Into beet juice in saucepan, stir vinegar and remaining ingredients.
Over high heat, heat to boiling.
Cover and refrigerate at least 12 hours to allow flavor to penetrate eggs.
Put eggs in saucepan and cover with cold water.
Bring to boil and reduce heat so eggs boil slowly for 20 minutes.
Remove from heat; drain.
Rinse with cold water and peel off shells.
Put eggs in large (1/2 gallon) jar with tight fitting lid.
In another saucepan, bring beets, salt, vinegar and sugar to rolling boil, stirring until sugar is dissolved.
Add sliced onion and whole cloves.
Pour hot beet mixture over eggs.
Cool, then refrigerate. Beet juice may seem too strong, but will be fine after 1 day.
Drain liquid from beets in a saucepan; add sugar and vinegar. Heat to boiling.
Place shelled eggs, beets and onion in a large bowl.
Pour hot beet juice mixture on top.
Cover and refrigerate for 2 days.
Makes a great side dish for Easter dinner.
Drain juice from beets into med sauce pan.
add sugar, vinegar and salt.
stir and heat until sugar is dissolved (watch it boils over fast}.
Place cooked eggs in container put beets on top, pour mixture over eggs put in fridge for 2 to 3 days.
Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel. Place eggs in a glass or plastic container.
In a saucepan, combine beets, vinegar, sugar, water and cinnamon. Bring to a boil, and stir until sugar is dissolved. Place eggs in a large plastic container or jarPour over eggs. Cover, and chill for 3 days.
Heat water, vinegar, sugar and salt to boiling.
Pour over beets and juice in a large container. Add peeled hard-boiled eggs. Let set in refrigerator for 3 days.
In a glass bowl (beet juice sometimes will stain plastic), whisk together sugar, salt, vinegar and 3/4 cup of juice from the tinned beets (you can discard any remaining juice); whisk until sugar is dissolved.
In a larger glass bowl, place peeled eggs and beets.
Pour dressing over eggs.
Refrigerate overnight, covered (the colour will get more intense if left a day or two longer).
To serve, cut eggs into halves or quarters.
Bring beets, sugar and vinegar to boil.
Pour beet mixture over eggs.
Refrigerate at least 24 hours.
Boil together all ingredients, except eggs.
Put in jar or container with lid.
Add eggs and refrigerate for 2 days.
Mix beet juice; stir vinegar and remaining ingredients together.
Bring to a boil.
Pour hot spice mixture over eggs and beets; cover and refrigerate at least 12 hours to allow eggs to flavor.
Add enough water to beet juice to make one cup.
Mix the above ingredients and then add eggs or beets.
Allow to stand for several hours.