Pickled (Red Beet) Eggs
Makes 12 servings.

I love Pickled Eggs.   My Aunt Betty calls them Red Beet Eggs.  For us, it was always Pickled Eggs.

Ingredients

• 1 - cup beet juice

• 1 - Tablespoon sugar

• 1 - cup vinegar

• 3/4 - teaspoon salt

• 1/2 - teaspoon cloves

• 1/4 - teaspoon allspice

• 1/4 - teaspoon mace

• 2 - small cooked beets

• 12 - hard-boiled eggs, shelled

Directions

• In a medium saucepan, add the beet juice, sugar, vinegar, salt, cloves, allspice, and mace and mix.  
• Set at medium temperature and simmer for 10 minutes.
• Pour beet juice mixture into a large wide-mouthed jar.
• Add to the jar 1 beet, then the eggs, and finish with the second beet.
• Cover, put into refrigerator and let stand until the eggs become a deep red color.
• I find it best to let stand overnight.
• To keep from continuing to color, remove eggs from beet juice mixture and in an egg container.
• Slice the eggs lengthwise and serve on lettuce or eat as an appetizer.

Picnicking & Tailgating

This is a recipe that can be made a day or two ahead.  Place in a plastic container and cover, then place in ice chest.  Pickled or Red Beet Eggs are fun for any occasion.

"Never take eggs with you when you move," runs the Pennsylvania adage, "for if you do and any break, it will bring you bad luck."

What picnic is not compete without eggs.