Pickled Eggs(Must Be Made 2 To 3 Days Before Serving) - cooking recipe

Ingredients

2 Tbsp. brown sugar
1 tsp. salt
5 to 6 peppercorns
2 to 3 whole cloves
1/4 tsp. whole dill seed
1/4 tsp. whole celery seed
1 bay leaf
1 small piece whole ginger
1 c. cider vinegar
1 c. pickled beets, finely chopped
1 1/2 c. pickled beet juice
1/2 onion, chopped
12 hard-cooked eggs, shelled

Preparation

Mix together sugar, salt, spices, vinegar, beets, beet juice and onion in skillet.
Cook over moderate heat until mixture boils, then reduce heat and simmer, uncovered, 3 to 4 minutes. Remove from heat and let stand until warm.
Pack eggs into wide-mouthed jar.
Pour warm mixture over eggs, gently pushing eggs into liquid.
Store tightly covered in refrigerator 2 to 3 days before using.
Will keep 2 to 3 weeks in refrigerator.
Use in salads or whole.