Every Easter my mother makes a large jar of pickled beets and eggs. I, not being a fan of eggs and especially hard-boiled eggs, NEVER participated in this Easter tradition. I would however, eat all the beets! Mark and I married in June and that following spring he was overly excited to see a very large jar of pickled eggs on the table from which he consumed many eggs. My mother was very excited that her new son-in-law would love her cooking, so for 23 years she makes him his own jar. Thanks Mom….
2 (15 ounce) cans whole pickled beets, juice reserved
2 onion, sliced thinly
1 cup white sugar
3/4 cup cider vinegar
1/2 teaspoon salt
1 pinch ground black pepper
12 whole cloves
1 tsp. pickling spice
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, cloves and pickling spice. Bring to a boil, lower heat, and simmer 5 minutes.
Pour hot liquid over beets and eggs. Cover, and refrigerate 48 hours before using.