Beet Pickled Eggs Recipe

Drain the cooked beets and cover them with cold water. Once cool enough to handle, trim off the tops and roots, then slip off their skins. Divide the peeled beets between 2 widemouthed quart jars.

In a separate large saucepan, combine the 3 bay leaves, 1 cup brown sugar, 1/2 teaspoon celery seed, 2 cups cider vinegar, 1 cup granulated sugar, 1/2 teaspoon ground allspice, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, 2 teaspoons mustard seed, 1 teaspoon allspice, salt, and water. Bring the mixture to a simmer, covered, for 10 minutes. Divide this hot liquid between the 2 jars, pouring it over the beets, and let it cool completely before moving on.