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Pickled Red Eggs

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Ingredients Jump to Instructions ↓

16 Hard boiled eggs - cooled Shelled
1 cup 237ml Beet juice
3 cups 711ml Cider vinegar
1 teaspoon 5ml -- whole cloves, allspice, and peppercorns
1/2 Ginger root

Instructions Jump to Ingredients ↑

Recipe Instructions 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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