Pickled Eggs

1. 1

   Into a saucepan, pour beet juice. Add remaining ingredients, except eggs.

2. 2

   Slowly bring to a boil, stirring occasionally. Boil gently for 10 minutes. Remove cloves and cinnamon.

3. 3

   Put peeled eggs in a quart jar.

4. 4

   Pour the hot spiced mixture over them.

5. 5

   Use a weight or a ball of plastic wrap to keep eggs under the liquid. Cover and keep in refrigerator.

6. 6

   The longer they stay in the refrigerator, the better they are.

No additional tips available.