1gallonbeetstops removed leave root (save beet greens, they can be prepared like spinach and are delicious)
Ina large stock pot add enough water to cover beets and 1 tablespoon saltcook until skins turn dark and the flesh of the beets are tender, drain, peel and slice the beets.
Discard boiling liquids and rinse stock pot
Return sliced beets to stock potabout 2 quarts sliced beets
1quartapple cider vinegar
6hard boiled eggs
Bring ingredients to a boil, reduce heat and cook 15-30 minutes, or until beets are fork tender.
Do not over cook or beets will become tough.
Following manufacturers instructions, sterilize canning jar (6-8 ounce jars or 3 16 ounce jars)
Begin by placing sliced of beets on the bottom and around the jar leaving space in the center to add one hard-boiled egg. Place one egg in the center of the beets and continue adding beets slices until jar is full, leaving ¼ head space.
Pour hot liquid over beets leaving ¼ head space. Cover with bands and lids, and process in a hot water bath for 15 minutes. Place jars on a clean towel and cool.