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This is an old-fashioned side dish that’s becoming popular again. Beets and eggs pickle very well, and this dish it’s great for making ahead and bringing to a summer picnic or potluck.

Why try? If you like eggs and beets, you’ll love this combination.

Foodie Byte: Jarred and stored in the refrigerator, this dish will keep for up to two weeks.

Ingredients

• 1 1/2 cups sugar
• 3 cups vinegar
• 3 cups water
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons whole cloves
• 1 1/2 tablespoons whole allspice
• 3 cinnamon sticks
• 8 medium beets, untrimmed and unpeeled
• 1 1/2 medium onion, sliced ¼-inch thick
• 13 large eggs, hard-boiled and peeled

Preparation

1. Combine sugar, vinegar, water, salt and spices in a saucepan and place over medium heat.
2. Bring to a boil, reduce the heat, and simmer for 10 minutes.
3. Remove from heat and cool.
4. Wash beets and trim the stems, leaving about 1-inch of stem. Place the beets in a pot, cover with water and boil for 15-20 minutes, or until the beets are just tender. Drain, cool, peel and cut off stems.
5. Place the beets, onions and eggs in a large jar and pout the sugar-vinegar mixture over them. Cover tightly, allow to cool, and store in refrigerator up to two weeks.