I used Brooksie's recipe:
- 2-16 oz can whole beets (I boiled up about 8 beets a bit bigger than a golf ball)
- 2 c white vinegar
- 3/4 c sugar
- 2 T pickling spice (I used 1/2 t cinnamon, 1/4 t cloves, couple shakes of not red pepper flakes)
- 1 1/2 t salt
- 12 hard cook eggs
Drain liquid from the beets, reserving 1/4 c liquid*. In 3 quart pan over medium heat the 1/4 c beet juice, vinegar, sugar, pickling spice and salt to boiling. Reduce heat to low, cover and simmer 10 minutes. In 2 quart jar, layer eggs and beets. Pour vinegar mixture into jar. Cover and let marinate in frig at least 12 hours.
*Since I used fresh beets I washed them real good before boiling them and then reserved some of that juice.
For a salad dressing I added some olive oil to the pickling juice and shook it up with a little fresh minced garlic and black pepper.
Tim thought you should see what our plate looked like. (Rib Steak with Penzey's chicago seasoning, curry sauted zucchini, jasmine rice). Note: the liquid in the wine glass is not beet juice.