Pickled Eggs and Beets

Ingredients

• 6 medium fresh beets, steamed to tender and peeled
• 6 large eggs, hardboiled and peeled
• 1/3 cup(s) chopped fresh shallot (about 1 very large shallot)
• 1 cup(s) raw unfiltered apple cider vinegar
• 1 cup(s) apple juice
• 1/2 cup(s) water
• 3/4 cup(s) packed natural brown sugar
• 1 1/2 teaspoon(s) sea salt
• 1 three-inch stick of cinnamon
• 3 whole(s) cloves

Preparation

1. Quarter cooked, peeled beets and place in a large bowl along with peeled, boiled eggs and chopped shallot. In a medium saucepan, mix vinegar, apple juice, water, brown sugar, salt, cinnamon and cloves. Bring to a boil over medium high heat, stirring often. Remove from heat and pour over beets and eggs. Allow this mixture to come to room temperature. Transfer to a container with a tight fitting lid. Cover and refrigerate for at least 24 hours before serving.


2. *As a time saving option, 1 can (16-oz) drained, sliced organic beets may be substituted.