Pickled Red Eggs

• 16 large eggs hard-boiled, cooled and shelled
• 1 cup beet juice
• 3 cups apple cider vinegar
• 1 teaspoon cloves whole
• 1 teaspoon allspice
• 1 teaspoon peppercorns
• 1/2" piece ginger root

1. Pack the eggs in 2 quart jars.
2. Combine beet juice, vinegar, and spices in a saucepan and simmer 10 minutes.
3. Pour over eggs, seal, let cool and chill.
4. Refrigerate a few days to allow flavors to permeate the eggs.
5. Small cooked beets may also be pickled along with the eggs.

eggs, beet juice, apple cider vinegar, allspice, peppercorns, ginger root

Taken from recipeland.com/recipe/v/pickled-red-eggs-36930 (may not work)