Beet Pickled Eggs

Ingredients

• 12 hard cooked eggs, peeled
• 1 1/2 cup cider vinegar
• 1 cup beet juice
• 8-10 whole peppercorns
• 3 whole cloves
• 3-4 cloves garlic
• 1 bay leaf
• 1 tablespoon sugar
• 1/2 teaspoon slat
• 1/8 teaspoon ground allspice
• 2 sprigs fresh dill

Preparation

1. Pack peeled eggs in a clean one quart jar.


2. Combine remaining ingredients, except dill in a saucepan and bring to a boil. Reduce heat and simmer for 3-5 minutes. Pour hot mixture over eggs, add dill and cover tightly. Refrigerate for at least 2 days before serving. Will keep for about 2 weeks in the refrigerator.