5 lbs. fresh beets
6 c. water
1 c. sugar
1 c. cider vinegar
2 c. herb broth
1 c. water
3 tsp. salt
1 tsp. black pepper
2 tbsp. chopped herbs (thyme, dill, oregano, etc.)

Wash but do not peel the beets. Place in a large (5-6 quart) kettle. Add the water and bring to a boil. Cook on medium heat until the beets are tender. Remove and let cool enough to handle. Peel and slice to desired thickness. Fill sterilized jars with the sliced beets, filling to 1" of the neck. Put the sugar, vinegar, beet broth, water, salt, pepper and chopped herbs in a 2 quart saucepan. Stir until the sugar is dissolved, then bring to a boil. Boil the syrup for 2 minutes. Ladle syrup over the beets, filling the jars to the neck and seal. Do not move to storage area until completely cooled, at least 12 hours. Makes 6 pints, 3 quarts. 1 pt. pickled herb beets

Place eggs in a wide mouthed 1 quart jar. Pour beet liquid over the eggs. Place the beets on top to hold down the eggs. Put a lid on the jar and refrigerate for at least 12 hours. Eggs will keep for at least a week. When ready to serve, remove the eggs and slice in halves lengthwise, using a clean, sharp knife when cutting, so that the yolk does not turn red. Serve cut side up with sliced beets. Save the broth to make more pickled eggs. When serving, be sure to have salt and pepper available so eggs can be seasoned to taste.