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Pickled Red Eggs

Source of Recipe

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List of Ingredients

3 dozen hard boiled eggs, peeled
3 c. small whole canned beets and juice
1 quart white vinegar
2 large sliced onions
1 1/2 tbsp. yellow mustard seed
1 1/2 tbsp. dill seed
2 tbsp. pickling spice
1 tsp. red pepper flakes
1 tbsp. coarse ground black pepper
6 fresh peeled cloves of garlic


Recipe

Put vinegar, onions, mustard seed, dill seed, pickling spice, pepper flakes black pepper and garlic in a covered pot and boil for 10 minutes.
Add the beets and juice. Continue on a medium heat for 10 minutes.
Place the eggs in sterilized jar and cover them with the hot pickling mixture until the eggs are completely covered.
If there is not enough of the mixture, you may add some hot water to the vinegar solution.
Refrigerate to marinate the eggs in this solution for 7 days before serving.
The shelf life is no more than two months and they must be kept in the refrigerator.