Pickled Red Eggs

Serving Size : 16
Ingredients

for prepare Pickled Red Eggs

:

Amount	Measure	Ingredient - Preparation Method
16		hard boiled eggs - cooled
shelled pickled red eggs
1	cup	beet juice
3	cups	cider vinegar
1	teaspoon	- whole cloves,
allspice, and peppercorns pickled red eggs
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.

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