Pickled Red Eggs

7 ingredients
6 steps

Ingredients

  • 16 hard-cooked eggs, cooled and shelled
  • 1 c. beet juice
  • 3 c. cider vinegar
  • 1 tsp. whole cloves
  • 1 tsp. allspice
  • 1 tsp. peppercorns
  • 1/2-inch piece ginger root

Directions

  1. 1
    Pack the eggs in two quart jars.
  2. 2
    Combine beet juice, vinegar and spices in a saucepan and simmer 10 minutes.
  3. 3
    Pour over eggs; seal.
  4. 4
    Let cool and chill.
  5. 5
    Refrigerate for a few days to allow flavors to permeate the eggs.
  6. 6
    Makes 16 pickled eggs.

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