Pickled red eggs

16 Eggs

Ingredients

Quantity	Measure	Ingredient
16		Hard boiled eggs, cooled and shelled.
1	cup	Beet juice
3	cups	Cider vinegar
1	teaspoon	EACH, whole cloves,allspice, and peppercorns
		1/2\" piece ginger root

Directions

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.