Beet Pickled Eggs Recipe

• 12 x hard boiled Large eggs peeled
• 1 1/2 c. cider vinegar
• 1 c. beet juice
• 8 whl peppercorns (8 to 10)
• 3 whl cloves
• 3 x cloves garlic (3 to 4)
• 1 x bay leaf
• 1 tsp sugar
• 1/2 tsp salt
• 1/8 tsp grnd allspice
• 2 sprg fresh dill Makes 1 Dozen Pickled Large eggs

1. Pack peeled Large eggs in a clean one qt jar.
2. Combine remaining ingredients, except dill in a saucepan and bring to a boil.
3. Reduce heat and simmer for 3-5 min.
4. Pour warm mix over Large eggs, add in dill and cover tightly.
5. Chill for at least 2 days before serving.
6. Will keep for about 2 weeks in the refrigerator.
7. While pickled Large eggs may be a favorite bar snack in much of the world, they also make a delicious way to use up leftover Easter Large eggs as well as a terrific addition to picnics.

eggs, cider vinegar, beet juice, cloves, garlic, bay leaf, sugar, salt, allspice, dill makes

Taken from cookeatshare.com/recipes/beet-pickled-eggs-83112 (may not work)