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Use a large-sized saucepan, enough for you to arrange the eggs in one layer.
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Pour an inch of cold water.
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Cover with lid and let it boil.
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Remove the saucepan from heat and allow the eggs to stay in hot water for about 10-15 minutes, depends on the eggs’ size.
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Cool the eggs with cold water and start to crack the shell.
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Softly crack the shell all over the egg. Place in between palms and start to rub. Begin at the large end, then carefully eliminate the shell.
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Place the eggs to the jar with a close-fitting lid.
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Drain the beets with its juice. Get a saucepan and blend the beet juice with vinegar, sugar and spices.
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Bring down the heat, stir frequently until the sugar has melted.
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Boil for 5 minutes. Transfer the hot liquid into the jar, put the lid and close it tightly.
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Let it cool for a few minutes and place it in the refrigerator.
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For a few hours, the flavors will mix well and eggs can be placed in a refrigerator in a week.