Categories: Eggs, Relishes, Pickles, Appetizers, Holiday 
      Yield: 16 eggs 
  
     16    Hard boiled eggs, cooled 
           -and shelled. 
      1 c  Beet juice 
      3 c  Cider vinegar 
      1 ts EACH, whole cloves,allspice, 
           -and peppercorns 
           1/2" piece ginger root 
  
  Pack the eggs in 2 quart jars.  Combine beet juice, vinegar, and 
  spices in a saucepan and simmer 10 minutes.  Pour over eggs, seal, 
  let cool and chill.  Refrigerate a few days to allow flavors to 
  permeate the eggs. 
  Small cooked beets may also be pickled along with the eggs.