Pink Pickled Eggs
- 16 eggs
- 2 tablespoons whole allspice
- 2 tablespoons whole white peppercorns
- 2 tablespoons ground ginger
- 4 cups white vinegar
- 1 bottle beet juice
- 2 tablespons sugar
- Cook eggs in simmering water for 15 minutes. Place eggs in cold water. Remove shells. Pack eggs into sterilized jars.
- In a non-reactive pot, combine vinegar, sugar and spices. Pour hot liquid over hard-cooked eggs. Seal jars.
Store in the refrigerator. Use these pickled eggs within one month.