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Yield: 10 to 12 pickled eggs
- 10-12 hard cooked eggs
- 1 cup beet juice (fresh is better)
- 1/4 cup brown sugar
- 1/4 cup white sugar
- 1/2 cup white vinegar
- 1/2 cup cold water
- salt and pepper, to taste
- 1 to 2 tablespoons pickling spices
- 4 whole cloves
- 1 stick cinnamon (small)
- several slices of cooked beets
- several slices of onion
Directions: 1. Pour all liquids into a small sauce pan over medium heat approx. 5 to 6 minutes. 2. Add salt, pepper, sugars, cloves, and cinnamon stick. 3. Stir ocassionally, do not bring to a boil. 4. Place beets into heated mixture for approx. one minute. 5. Using a tight sealing jar, pour mixture into jar and add eggs, beets, and onions alternately. 6. Store in refrigerator for approx. 5 days.
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