Pickled Eggs

1 cup sugar

1 cup water

1 cup strong vinegar

½ teaspoon whole Cloves

½ teaspoon Allspice

½ tablespoon Cinnamon

2 cans sliced red beets

12 hard boiled eggs

Prepare your eggs and place in a large glass jar with an airtight lid; set aside.

In a saucepan; add the sugar, water, vinegar, cloves, allspice, cinnamon and beets.

Bring to a boil and boil for 10 minutes. Allow to cool.

Once pickled beets have cooled, pour over the eggs. Place in the refrigerator for at least 2 days before enjoying. The longer they sit in the pickled juice the better they are.

Our family loves pickled eggs and a must for Easter. A week before Easter, I prepare the eggs so they will be nicely pickled for Easter Sunday.

Blessings,

Terri