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Pickled Red Eggs


Course : Pickles
Serves: 16
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Ingredients:


16 large Hard boiled eggs, cooled -and shelled.

1 Cup Beet juice

3 Cup Cider vinegar

1 teaspoon whole cloves

1 teaspoon allspice

1 teaspoon peppercorns

1 piece 1/2 inch piece ginger root
 

Preparation / Directions:


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.

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