Ingredients:
Eggs . . . . . . . . . 12 Nos
(hard Boiled, Peeled)
Cider Vinegar . . . 1 ½ Cups
Beet Juice . . . . . 1 Cup
Peppercorns . . . . 8-10 Nos
Cloves . . . . . . . . 3 Nos
Cloves Garlic . . . . 3-4 Nos
Bay Leaf . . . . . . . 1 No
Sugar . . . . . . . . 1 Tsp
Salt . . . . . . . . . ½ Tsp
Ground Allspice . . 1/8 Tsp
Fresh Dill . . . . . . 2 Sprg
Preparation:
Pack Peeled Eggs In A Clean One Quart Jar.
Combine Remaining Ingredients, Except Dill In A Saucepan And Bring To A Boil.
Reduce Heat And Simmer For 3-5 Minutes.
Pour Hot Mixture Over Eggs, Add Dill And Cover Tightly.
Refrigerate For At Least 2 Days Before Serving.
Will Keep For About 2 Weeks In The Refrigerator.
While Pickled Eggs May Be A Favorite Bar Snack In Much Of The World, They Also Make A Delicious Way To Use Up Leftover Easter Eggs As Well As A Terrific Addition To Picnics.
You can serve with your family and friends.
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