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.