Pickled Beet Eggs
2 dozen eggs
Water to cover
Vinegar Spice Brine
3 cups vinegar
1 cup water
1 cup beet juice (from canned or jarred beets)
1 tablespoon sugar
1 1/2 teaspoons salt
1 tablespoon dried onion flakes or minced
Instructions:Cover eggs with water and simmer until hard boiled. Cool under running cold water and then shell. Meanwhile, bring all remaining ingredients to a boil and then simmer 15 minutes.
Pour over shelled eggs. Refrigerate before serving and to store at least 2 weeks.
Makes 2 dozen
Comments:A nice perk for Passover. Offer with Passover rolls or salad.