Thursday, August 5, 2010

Pickled Eggs~

12 hard boiled eggs, peeled
1 1/2 cup cider vinegar

1 cup beet juice

10 whole peppercorns
3 whole cloves
4 cloves garlic
1 bay leaf
1 tablespoon sugar
1/2 teaspoon salt
1/8 teaspoon ground allspice
2 sprigs fresh dill

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.



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