Pickled Beets and Eggs in one fell swoop
Recipe type: pickles
Prep time: 
Cook time: 
Total time: 
Serves: 6 pints
Fall means beets to this girl. Beets mean happiness. Pickling beets mean two kinds of happiness. Pickling eggs at the same time you pickle beets means: my brain is exploding with joy! Here's how you do it.
  • (Makes 6 pints plus plenty of liquid for a pint of pickled eggs)
  • 3 tbsp pickling spice, plus (optional) 1 tsp whole cloves and a broken cinnamon stick
  • 2½ cups white vinegar
  • 1 cup water
  • 1 cup granulated sugar
  • 10 cups prepared beets (see note below)
  • 6 hard boiled and peeled eggs
  1. First, prepare your canner, jars, and lids .
  2. Prepare your beets: Scrub and leave root and 2" of stem intact, and put in large saucepan with enough water to cover. Boil gently until beets are soft, 20-30 minutes (depending on the size of the beets). Remove from saucepan and run under cool water. Slip skins and remove tap root and stems. Leave baby beets whole and chop up bigger beets.
  3. Tie pickling spice into a square of cheesecloth, making a spice bag, how clever, eh?
  4. Combine in a very large stainless steel saucepan: vinegar, water, sugar, and spices. Bring to boil and stir to dissolve the sugar. Reduce heat and boil gently for 15 minutes, until spices have infused the liquid. Discard spice bag. Add beets and return to a boil.
  5. Ladle beets into hot jars to within a half-inch of the top of the jars. Gently push beets in, to make best use of the space in the jars. Ladle hot pickling liquid into jar to cover beets, leaving ½ inch headspace. Screw down lids fingertip-tight.
  6. Place jars in canner, covering with water. Bring to boil and process for 30 minutes. Remove canner lid, wait 5 minutes, then remove jars carefully, cool and store.
  7. (This recipe is adapted from my favorite canning recipe book, The Ball Complete Book of Home Preserving, and more information about canning can be found in it.)
  8. Put boiled eggs into a clean jar, and cover with leftover beet pickling liquid. Cover and refrigerate until you're ready to eat them. Stays good for a week or two in the refrig.
Recipe by vomitingchicken.com at https://vomitingchicken.com/pickled-beets-eggs-poncawest/