Ingredients

The following ingredients have 8 Servings
  • 10 - eggs, hard boiled
  • 2 - 15 ounce jars of sliced beets, juice reserved
  • 1 - onion, chopped
  • 1 cup(s) white sugar
  • 3/4 cup(s) apple cider vinegar
  • 1/2 teaspoon(s) salt
  • 1/8 teaspoon(s) black pepper
  • 3 - bay leaves
  • 15 - whole cloves

Instruction

  • Boil the eggs, cool and peel.
  • Put beets, onion and peeled eggs in a large glass or plastic jar that has a lid
  • In medium saucepan, combine sugar, 1 cup beet juice, vinegar, salt, pepper, bay leaves and cloves. Boil, then simmer 10 minutes.
  • Pour saucepan contents into jar, screw on lid, and refrigerate at least two days.
  • **NOTE: Shake up jar two times a day for even coloring. I refrigerate for FOUR days to have the purple hue permeate the entire egg white. Sometimes I cut the eggs in half right before serving for an added visual pizazz! **Also, I've boiled fresh beets, reserving that juice, and have had great-if not better-results.