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Beet Pickled Eggs
Ingredients
- 12 x hard boiled Large eggs peeled
- 1 1/2 c. cider vinegar
- 1 c. beet juice
- 8 whl peppercorns (8 to 10)
- 3 whl cloves
- 3 x cloves garlic (3 to 4)
- 1 x bay leaf
- 1 tsp sugar
- 1/2 tsp salt
- 1/8 tsp grnd allspice
- 2 sprg fresh dill Makes 1 Dozen Pickled Large eggs
Directions
- Pack peeled Large eggs in a clean one qt jar.
- Combine remaining ingredients, except dill in a saucepan and bring to a boil. Reduce heat and simmer for 3-5 min. Pour warm mix over Large eggs, add in dill and cover tightly. Chill for at least 2 days before serving. Will keep for about 2 weeks in the refrigerator.
- While pickled Large eggs may be a favorite bar snack in much of the world, they also make a delicious way to use up leftover Easter Large eggs as well as a terrific addition to picnics.
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