Pickled Beet Eggs

Ingredients:

• 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.