My wife, Kathy, makes the best pickled eggs .......... OK, so I'm showing a little favoritism ....
.... Anyway, here's her easy recipe .....
1 dozen hard boiled eggs
1 cup red beet juice (or 3 - 16 oz. cans of beets)
3/4 cup sugar
3/4 cup apple cider vinegar
1 tsp salt
1/4 tsp pepper
10 whole cloves
5 bay leaves
(2 doz. eggs, double ingredients)
Boil all ingredients except eggs for 5 minutes. Let cool. Pour over hard boiled eggs in large jar (or container of your choice). Note: Put beets on top of eggs before adding the boiled ingredients, to hold eggs under juice.
Let sit for at least 3 - 4 days before eating. I like to wait a week. They really suck up the pickled flavor......