18-24 eggs, hard boiled and peeled
2 cans small whole beets
1 cup apple cider vinegar
1 level Tbsp salt
1 Tbsp prepared horseradish
1 tsp sugar
15 whole cloves garlic
1 gallon glass jar
1. Drain the liquid from the beets into a measuring cup and add water to make 2 cups of liquid
2. Bring to a boil over medium-high heat, add vinegar, salt, horseradish, sugar and garlic cloves
3. Bring back to a boil; remove from heat
4. Meanwhile, peel and arrange the eggs and beets evenly mixed, in a glass jar
5. When the juice comes to a boil, pour it over the eggs and beets. Cover, and place in the refrigerator
Notes: Gently turn the container a few times a day to rotate the eggs so they move around to contact 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 gathered at our B&B! Larry designed and printed a label for the jar that Lance thought that was pretty special because he originally asked us to make the eggs for him after discovering them at a deli! If you don’t have a big glass jar any container that will hold at least 7-8 cups will work. Glass works best because the beet juice really stains plastic!