16 Hard boiled eggs, cooled
-and shelled. 1 c Beet juice
3 c Cider vinegar
1 ts EACH, whole cloves,allspice,
-and peppercorns 1/2″ piece ginger root
Pack the eggs in 2 quart jars. Combine beet juice, vinegar, and spices in a saucepan and simmer 10 minutes. Pour over eggs, seal, let cool and chill. Refrigerate a few days to allow flavors to permeate the eggs. Small cooked beets may also be pickled along with the eggs.