Beet Pickled Eggs

• 4 pounds beets Fresh young small
• 1 cup granulated sugar
• 1 cup brown sugar
• 2 cups water
• 2 cups cider vinegar
• 3 bay leaves
• 2 teaspoons mustard seed
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon whole allspice
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground allspice
• 1/2 teaspoon celery seed
• 1 eggs small doz peeled and cooled hard-cooked

1. Wash the beets; place in a large saucepan with water to cover and bring to a boil; reduce heat and simmer for 45 minutes to 1 hour, or until tender.
2. Drain and cover with cold water; trim off the tops and roots and slip off the skins. Divide between 2 widemouthed quart jars.
3. In a large saucepan, combine the rest of the ingredients except the eggs.
4. Simmer, covered, for 10 minutes. Divide liquid between the 2 jars and allow to cool completely. Add the eggs to the cold beet mixture and refrigerate for 2 days.

sugar, brown sugar, water, cider vinegar, bay leaves, salt, ground cinnamon, whole allspice, ground cloves, ground allspice, celery, eggs

Taken from www.yummly.com/recipe/Beet-Pickled-Eggs-1648686 (may not work)