Pickled Eggs

1. 1

   Mix beet juice, vinegar, brown sugar, salt, and cloves in a saucepan.

2. 2

   Bring to a boil.

3. 3

   Cool.

4. 4

   Place eggs in a quart jar.

5. 5

   Add beet juice mixture.

6. 6

   To keep eggs immersed in the pickling mixture, fill a small plastic bag (intended for food use) with water; fasten securely to prevent leakage; and place on top of eggs.

7. 7

   Refrigerate overnight.

8. 8

   For optimum eating quality, use within 2 days of preparation.

No additional tips available.