PICKLED EGGS & BEETS

MAKES 8 CUPS

HANDS-ON TIME 30 MINUTES TOTAL TIME 1½ HOURS

1 lb small beets

12 eggs 2½ cups white vinegar 1 cup granulated sugar 1½ tbsp coarse salt 2 tsp mustard seeds In large pot of boiling water, cook beets until tender, about 45 minutes. Drain; rinse beets under cold water and slip off skins (leave small beets whole and cut larger ones into wedges). Set aside.

Meanwhile, in large saucepan, place eggs in single layer; pour in enough cold water to cover eggs by at least 1 inch. Cover and bring to boil. Remove from heat; let stand, covered, for 10 minutes. Drain; rinse eggs under cold water until cooled, then peel.

Divide reserved beets and eggs among hot, sterilized glass jars. In separate saucepan, add vinegar, sugar, ⅔ cup water, salt and mustard seeds; bring to boil. Remove from heat. Pour hot vinegar mixture into jars, ensuring eggs and beets are covered. Seal jars. Refrigerate for 1 day. (Keep in refrigerator and consume within 2 weeks.)

PER ½-CUP SERVING about 90 cal, 6 g pro, 4 g total fat (1 g sat. fat), 8 g carb (2 g dietary fibre, 6 g sugar), 140 mg chol, 250 mg sodium, 1 mg iron.