1 CUP SUGAR
2 CUPS CIDER VINEGAR
2 CUPS WATER
1/2 TSP. SALT
1TSP. ALL SPICE
1/2 TSP. WHOLE CLOVES
2 CINNAMON STICKS
10-12 MEDIUM BEETS (UNPEELED)
3 ONIONS, SLICED
15 HARD COOKED EGGS (PEELED)
DIRECTIONS:
COMBINE SUGAR, VINEGAR, WATER, SALT, AND SPICES IN A SAUCEPAN OVER MEDIUM HEAT.
BRING TO A BOIL.
REDUCE HEAT AND SIMMER FOR 10 MINUTES.
REMOVE FROM HEAT.
WASH THE BEETS.
PLACE BEETS IN A POT AND COVER WITH WATER.
COOK UNTIL BEETS ARE TENDER.
DRAIN AND COOL.
PEEL BEETS.
IN A LARGE JAR, PLACE BEETS, EGGS, AND ONIONS.
POUR VINEGAR MIXTURE OVER THEM.
COVER.
CAN BE REFRIGERATED UP TO 2 WEEKS.
