Pickled Red Eggs - cooking recipe

Ingredients

16 hard-cooked eggs, cooled and shelled
1 c. beet juice
3 c. cider vinegar
1 tsp. whole cloves
1 tsp. allspice
1 tsp. peppercorns
1/2-inch piece ginger root

Preparation

Pack the eggs in two quart jars.
Combine beet juice, vinegar and spices in a saucepan and simmer 10 minutes.
Pour over eggs; seal.
Let cool and chill.
Refrigerate for a few days to allow flavors to permeate the eggs.
Makes 16 pickled eggs.