Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.
Place beets, onion, and peeled eggs in a non-reactive glass or plastic container. Set aside.
In a medium-size, non-reactive saucepan, combine sugar, 1 cup reserved beet juice, vinegar, salt, pepper, bay leaves, and cloves. Bring to a boil, lower heat, and simmer 5 minutes.
Pour hot liquid over beets and eggs. Cover, and refrigerate 48 hours before using.
Drain beets and save liquid. Bring beet liquid and remaining ingredients to a boil in medium saucepan, about 5 minutes.
Add beets and eggs to mixture.
Boil another 5 minutes.
Remove from heat, cool.
Put in jar.
Refrigerate for several days to allow flavor to blend in eggs and beets.
Boil all ingredients, except eggs and beets in a saucepan. Add the beets and simmer for several minutes.
Cool to just warm and add shelled, boiled eggs.
When cool, keep in refrigerator.
Put eggs in beets.
Let set one week to pickle eggs.
More eggs can be added later.
Drain beets; set aside.
Add enough water to beet juice to measure 1 cup.
Combine beet juice, sugar and vinegar in a saucepan; bring to a slow boil.
Simmer until sugar is dissolved. Pour syrup over beets in a glass crock or jar.
Add 5 or 6 whole cloves and onion slices for extra flavor.
Add eggs to beets and syrup.
Store in refrigerator.
Boil all ingredients, except eggs and beets in a saucepan. Add the beets and simmer for several minutes.
Cool to just warm and add shelled, boiled eggs.
When cool, keep in refrigerator.
Boil beets until tender.
Remove skins.
Tie spices in cheesecloth.
Heat vinegar, water and spices to boiling point. Add beets and boil 5 minutes.
Cool.
Add shelled hard-boiled eggs to spicy liquid with beets.
Refrigerate 1 or more days.
Eggs take on a beautiful red color and spicy flavor.
Serve whole or halved with sliced or whole beets as side dish or relish.
Drain beets; reserve 1 cup juice.
In saucepan combine vinegar, sugar, salt, cloves, onion and beet juice.
Bring to boil, stirring occasionally.
Add beets and simmer covered 10 minutes.
Shell eggs and place in a gallon jar.
Pour in beets and juice; stir gently.
Cool and refrigerate covered at least 24 hours.
Makes 12 servings.
Drain beets, keeping juice.
In saucepan, put juice and all ingredients except beets, onions and eggs.
Bring to boil and simmer 5 minutes.
Place beets, boiled eggs and onions in container.
Pour juice mixture over and seal.
Chill and let set overnight.
Drain juice from beets and add water, sugar, vinegar and spices.
Boil 5 minutes and remove from heat and add beets. Peeled eggs may be added now or later.
Allow to stand at least overnight, refrigerated.
The longer the eggs remain in the beet juice the deeper the red color penetrates into the egg.
More hard-cooked eggs may be added, if desired.
Heat vinegar and sugar.
Pour over beets.
When cool, put eggs, beets and mixture in a jar with a tight lid.
Be sure liquid covers eggs.
Best if made 24 hours before serving.
One tablespoon pickling spice may be added if desired.
Melt butter in skillet.
Add beets and onion rings.
Sprinkle with sugar, salt and pepper.
Cook over low heat, stirring occasionally, until hot and onions are tender, about 15 minutes.
Heat brine ingredients to boiling. Pour over beets and let stand six hours.
Add hardboiled eggs and let stand in refrigerator for up to one week. Assuming you can wait that long. I can't. I start snitching them the day after they're put in the fridge.
br>Add the onion and apples and saute for three to five minutes
Boil eggs. Peel and put in large jar. Sun tea jug works great. Boil water, sugar, vinegar and pickling spice for 5 minutes. In a sun tea jug, pour beets in jug. Add peeled, boiled eggs. Pour boiled mixture over beets and eggs. Eggs should be pickled in 3 days.
b>and immediately remove from heat. Cover and let eggs stand in hot water for
Wash beets.
Cook beets until tender; cool.
Peel and cut larger ones into quarters, making most of them the same size.
In a big pot, cook the beets and all of the ingredients for 10 minutes. Pack the beets in canning jars and seal.
This makes about 6 quarts.
Repeat this recipe until all beets and juice are canned. One bushel of beets makes 46 pints.
You can double this recipe and do more at one time.
Drain pickled beets and reserve 1 cup of the juice. Place beet juice, vinegar, water and wine in a large non-reactive glass bowl or jar.
Add garlic, bay leaf, pickling spices, and salt. Mix well. Add eggs and onion rings. Cover tightly, refrigerate for one week before eating.
In a large bowl, combine the pickled beets and their juice with the vinegar, 4 cups water, garlic, bay leaf, pickling spices and salt.
Add boiled eggs and onion rings.
Cover and refrigerate for several days.
Boil water for asparagus, add salt.
Make