Lupinelady - Dutch Beet Pickled Eggs

INGREDIENTS

2 sliced cooked beets (save the juice)
2 cups beet juice
2 cups red wine vinegar/or cider vinegar
1TBSP mixed pickling spices
12 hard-boiled eggs, shelled


Add sliced beets to water and spices in a large saucepan
And heat to the boiling point.
Save juice.
Hard boil a dozen eggs, let cool,
and pour spiced beet juice over the eggs.
Cover and refrigerate for 24 hours or more before using.

HINTS
(I cook fresh beets with skins on,
save cooking juice which I strain through
a coffee filter. I use
2 cups strained beet liquid
2 cups regular vinegar
1Tbsp mixed pickling spices

I heat these 3 ingredients to boiling point and then strain.
Pickle the beets and eggs in a good sized jar.

Lupinelady