Pickled Eggs

This is another recipe clipping that Mom collected. I am sure there is one here on Zaar, but I just want to put it here for safe keeping. These are all cut out of magazines and I have no idea which magazine or paper they came from. Some are even newspaper clippings.

• Ready In: 30 mins
• Serves: 6-8
• Yields: 6-8 eggs

Ingredients

• 1  cup  beet juice
• 1  cup  mild vinegar
• 1  teaspoon salt
• 1⁄2 teaspoon clove
• 1⁄2 teaspoon cinnamon
• 1⁄4 cup sugar
• 2  cups beets, cut up
• 6 -8  eggs, hard cooked

Directions

1. Mix beet juice and vinegar.
2. Add the seasonings and simmer for 5 min.
3. Remove shells from eggs and put them in a suitable container.
4. Pour the juice on them
5. Let stand overnight.
6. Serve on an appetizer tray or as an accompaniment to fish or potatoe salad.