3. Cook until skins slip easily (about 15 minutes).
4. Pack beets into jars within 1/2 inch of top.
5. Pour boiling liquid syrup over beets to within 1/2 inch of top of jar.
6. Process for 30 minutes in boiling water bath.
7. After the beets have had time to "cure" (about 2 months), we then eat about 1/2 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.
8. By then, the beet color will have penetrated into the whites of the eggs nearly to the yolk area.
9. Of course, a much simpler way would be simply to buy a large jar of pickled beets, eat about 1/2, and drop in hard- boiled eggs; then, refrigerate and leave for a couple of weeks until the beet juice has penetrated.
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This recipe is low-sodium with 26.25mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving and low-cholesterol with 0mg per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Beet, Sulfites, Natural Sweeteners, Vinegar allergies.