12 small beets

12 peewee or small eggs

2 1/2 cups (625 ml) white vinegar

1 cup (250 ml) water

1 1/2 cups (375 ml) sugar

1 tablespoon (15 ml) salt

1 teaspoon (5 ml) celery seed

1 teaspoon (5 ml) mustard seeds

In a large pot, cook the beets in water for about 30 minutes or until tender. Cool them in cold water and peel. Transfer to a 2 litres (8 cups) jar.

In a saucepan, place the eggs and cover with cold water. Bring to a boil over high heat. When the water begins to boil, cover and remove from the heat. Let stand for 12 minutes. Place the eggs in very cold water to stop the cooking. Peel the eggs and place them in the jar with the beets.

In a saucepan, bring the vinegar, water, sugar, salt, and spices to a boil. Pour into the jar over the beets and eggs. Let cool and refrigerate for 24 hours. Cut the eggs in half to enjoy the colour contrast.

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