Pickled Eggs - cooking recipe

Ingredients

juice from 16 oz. jar pickled beets
juice from 5 oz. jar red hot sausage
2 c. white vinegar
1/8 tsp. garlic powder
4 whole cloves
1 medium bay leaf
1 Tbsp. mixed pickling spices
1/2 tsp. red pepper, crushed
1/2 tsp. salt
12 hard-boiled eggs, shelled

Preparation

In a 2-quart jar, combine all ingredients, except eggs, and mix well.
Add eggs.
Cover and refrigerate.
Marinate for 3 days before serving for best color and flavor.
Serve with hot mustard.