Pickled Red Beets

The Gardener of Eden hosts "Thursday's Kitchen Cupboard" whereby folks share what they are doing with their harvests and otherwise in the kitchen.  There's always good info there... thank you Gardener of Eden.  I've mentioned this recipe and cookbook numerous times throughout the years, but both are worth repeating.  My go-to cookbook for using up the garden harvest is Simply in Season.  I find myself nearly always reaching for this book first because of the layout of recipes by the four seasons and what's being harvested that season.  The index is also organized by produce.  It's a must-have cookbook if you plan to eat from the back yard. When red beet season is here, I always turn to the pickled red beet egg recipe.  I first wrote about it here in 2009.  Everyone just loves this recipe.  So here it is again.  Enjoy.

Cooking beets: Scrub 4 quarts beets. Leave on tails and 2-3 inches of tops. Place beets in tall pot. Add water to halfway up beets. Boil until fork tender - 1-2 hours. Drain and set aside beet juice. Run cold water over beets while sliding off skins with hand - the skins slide very easily, but guaranteed, your hands will be stained. Slice or dice beets as preferred.

3 cups white vinegar
2-1/2 cups brown sugar
2 cups beet juice
1 cinnamon stick
6 whole cloves
1-1/2 teaspoon salt
Combine in a pot, add sliced or diced beets and bring to a boil. Boil 3-5 minutes. Cool. Beets may be kept covered and refrigerated for 4-6 weeks. Or place hot beets and liquid into hot canning jars and seal with sterilized lids and rings. Process either pints or quarts in boiling water bath for 30 minutes. Add hard boiled eggs to mixture as desired, but do not store eggs with beets -- the eggs will not keep as long as the beets.