Pickled Beets & Purple Eggs Recipe

• 6 c. diced cooked beets
• 6 to 12 hard boiled Large eggs, peeled
• 2 c. water
• 1 1/2 c. white vinegar
• 1 1/2 c. sugar
• 1 cinnamon stick
• 20 whole cloves
• 5 allspice berries

1. Put beets and Large eggs in large glass jar.
2. Combine remaining ingredients in a saucepan and heat.
3. Pour the brine over beets and Large eggs.
4. Store in refrigerator for 1 or possibly 2 days before eating.
5. The Large eggs will keep 1 week and the beets for 2 weeks.
6. Yields 8 to 10 servings.

beets, eggs, water, white vinegar, sugar, cinnamon, cloves, berries

Taken from cookeatshare.com/recipes/pickled-beets-purple-eggs-43282 (may not work)