Pickled: Beet Pickled Eggs

posted by Mai 03-31-103 8:04 AM

Beet Pickled Eggs

While pickled eggs may be a favorite bar snack in much of the world, they also make a delicious way to use up leftover Easter Eggs as well as a terrific addition to picnics.

12 hard boiled eggs, peeled
1 1/2 C cider vinegar
1 C beet juice
8-10 whole peppercorns
3 whole cloves
3 -4 cloves garlic
1 bay leaf
1 T sugar
1/2 tsp. salt
1/8 tsp. ground allspice
2 sprigs fresh dill

Pack peeled eggs in a clean one quart jar.

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.

Makes 1 Dozen Pickled Eggs

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