Pickled Red Eggs
Ingredients:
16
Hard cooked eggs, cooled
And shelled
1
c
Beet juice
3
c
Cider vinegar
1
ts
EACH, whole cloves,allspice,
And peppercorns
1/2" piece ginger root
Method:
Pack the eggs in 2 quart jars.
Combine beet juice, vinegar, and spices in a saucepan and simmer 10 minutes.
Pour over eggs, seal, let cool and chill.
Refrigerate a few days to allow flavors to permeate the eggs.
Small cooked beets may also be pickled along with the eggs.