Pickled Eggs Recipe

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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.