Pickled Beets And Eggs

1. 1

   Combine beet juice, vinegar, sugar, salt, cloves and cinnamon in saucepan.

2. 2

   Bring to a boil and simmer 5 minutes.

3. 3

   Put eggs and beets in container with a lid.

4. 4

   Pour hot mixture over eggs and beets.

5. 5

   Add a little water, if needed, to cover eggs.

6. 6

   Cover and store in refrigerator a day or two, occasionally shaking container, so eggs color evenly.

* Per serving · 4 servings · Values may vary.

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