Pickled red eggs
16 Eggs
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 16 | Hard boiled eggs, cooled and shelled. | |
| 1 | cup | Beet juice |
| 3 | cups | Cider vinegar |
| 1 | teaspoon | EACH, whole cloves,allspice, and peppercorns |
| 1/2\" piece ginger root | ||
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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