Select small, young beets. Wash. Leave 3 inches of tops on and roots. Cook until skins slip easily (about 15 minutes). Pack beets into jars within 1/2 inch of top. Pour boiling liquid syrup over beets to within 1/2 inch of top of jar. Process for 30 minutes in boiling water bath. 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. By then, the beet color will have penetrated into the whites of the eggs nearly to the yolk area. 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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|Serving Size: 1 Serving (1574g)|
|Recipe Makes: 1|
|Calories from Fat: 4 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0.5g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 13.8mg||0 %|
|Potassium 121.6mg||3 %|
|Total Carbohydrate 1214.1g||357 %|
|Dietary Fiber 8.9g||35 %|
|Sugars, other 1205.2g|
|Protein 0.8g||1 %|
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Calories per serving: 4711
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