Pickled Eggs

• 1 cup beet juice
• 1 cup mild vinegar
• 1 teaspoon salt
• 12 teaspoon clove
• 12 teaspoon cinnamon
• 14 cup sugar
• 2 cups beets, cut up
• 6 -8 eggs, hard cooked

1. Mix beet juice and vinegar.
2. Add the seasonings and simmer for 5 min.
3. Remove shells from eggs and put them in a suitable container.
4. Pour the juice on them
5. Let stand overnight.
6. Serve on an appetizer tray or as an accompaniment to fish or potatoe salad.

beet juice, mild vinegar, salt, clove, cinnamon, sugar, beets, eggs

Taken from www.food.com/recipe/pickled-eggs-434726 (may not work)