"When I was a teenager, my father gave me a book called: Cooking from Quilt Country. It was a collection of Mennonite and Amish farmhouse recipes that had inspired him and he thought I would enjoy it as well. Inside the book, I found numerous methods of preserving foods, but one stood out from the rest. It was "Pickled Beets with Eggs." These were inspired by that recipe."
3 cups water
2 cups sugar
2 cups apple cider vinegar
2 tbsp kosher salt
½ tsp allspice
½ tsp cinnamon
½ tsp fenugreek
½ tsp mace
2 dozen Long Meadow Ranch pullet eggs, cooked medium rare and peeled
2 pounds beets, roasted and peeled. Cut into 1” pieces
Combine the water, sugar, apple cider vinegar, salt, all spice, cinnamon, fenugreek, and mace in a non-reactive bowl and stir with a whisk until salt and sugar have dissolved.
Divide eggs and beets into mason-type jars and cover with pickling liquid.
Let sit for at least two days and a maximum of two weeks.