Ingredients
- 16 eggs (hard boiled)
- 1/2 ginger root
- 700 ml cider vinegar
- 240 ml beet juice
Pack the eggs in 2 litre 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.
