Pickled Eggs(Must Be Made 2 To 3 Days Before Serving)

• 2 Tbsp. brown sugar
• 1 tsp. salt
• 5 to 6 peppercorns
• 2 to 3 whole cloves
• 1/4 tsp. whole dill seed
• 1/4 tsp. whole celery seed
• 1 bay leaf
• 1 small piece whole ginger
• 1 c. cider vinegar
• 1 c. pickled beets, finely chopped
• 1 1/2 c. pickled beet juice
• 1/2 onion, chopped
• 12 hard-cooked eggs, shelled

1. Mix together sugar, salt, spices, vinegar, beets, beet juice and onion in skillet.
2. Cook over moderate heat until mixture boils, then reduce heat and simmer, uncovered, 3 to 4 minutes. Remove from heat and let stand until warm.
3. Pack eggs into wide-mouthed jar.
4. Pour warm mixture over eggs, gently pushing eggs into liquid.
5. Store tightly covered in refrigerator 2 to 3 days before using.
6. Will keep 2 to 3 weeks in refrigerator.
7. Use in salads or whole.

brown sugar, salt, peppercorns, cloves, dill, celery, bay leaf, ginger, cider vinegar, pickled beets, beet juice, onion, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=911467 (may not work)