Ingredients Jump to Instructions ↓

  1. 16 Hard boiled eggs - cooled

  2. Shelled

  3. 1 cup 237ml Beet juice

  4. 3 cups 711ml Cider vinegar

  5. 1 teaspoon 5ml -- whole cloves, allspice, and peppercorns

  6. 1/2 Ginger root

Instructions Jump to Ingredients ↑

  1. 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.

  2. Small cooked beets may also be pickled along with the eggs.


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