Purple Pickled Eggs

Ingredients:
18 eggs, hardboiled and peeled
2 cans small whole beets
1 cup vinegar (I use cider)
1 level Tbsp salt
1 heaping Tbsp horseradish (the refrigerated, UNcreamed type)
1 tsp sugar
12 cloves

Directions:
Drain the beets into a measuring cup and add water to make 2 cup liquid.
Bring to a boil, add vinegar, salt, horseradish, sugar and cloves.  Bring to a boil again.

Meanwhile, arrange the eggs and beets evenly mixed, in a container (I usually use a gallon-size glass jar). While the eggs are still hot, pack them snugly into the jar.  If you don’t have a big glass jar any container will work, but remember it has to hold at least 7-8 cups.  Glass works best because the beet juice really stains plastic.

When the juice comes to a boil, pour it over the eggs and beets. Cover, and place in the refrigerator. Gently shake the container a few times a day to rotate the eggs. (This is so the eggs pressing against the sides of the container move in contact with the juice, so they will color evenly.)  These are best if refrigerated for at least a few days before eating.  They keep for 3 to 4 weeks in the refrigerator.

Lance, Link and Lyndi love these and we used to have them each year at Christmas time when we all got to be together at the Asher Walton House!  Larry designed and printed the label one year for the jar and Lance thought that was pretty special!