Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  16                    Hard boiled eggs, cooled
                        -and shelled.
   1       c            Beet juice
   3       c            Cider vinegar
   1       t            EACH, whole cloves,allspice,
                        -and peppercorns
                        1/2" piece ginger root

Preparation:

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.