16 Hard boiled eggs, cooled -and shelled. 1 c Beet juice 3 c Cider vinegar 1 ts EACH, whole cloves,allspice, -and peppercorns 1/2" piece ginger root Pack the eggs in 2 quart jars. Combine beet juice, vinegar, and spices in a saucepan and simmer 10 minutes. Pour over eggs, seal, let cool and chill. Refrigerate a few days to allow flavors to permeate the eggs. Small cooked beets may also be pickled along with the eggs.
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