Connie Tinnick's Pickled Eggs

For as long as I can remember, my mom's pickled eggs have been the best ever. I have never found one anywhere else that can compare. She makes them for all the major holidays, and it is something that we all look forward to eating.

A number of years ago she told me that she got the recipe from my fifth grade teacher's wife. As luck would have it, I ran into them both for the first time in years at out local Lowe's hardware. I seized the opportunity to thank her for sharing her wonderful recipe.

Now I share it here.


Ingredients

• 2 cups of water
• 2 cups of drained beet juice
• 2 cups of vinegar
• 1 tablespoon of cinnamon
• 1 tablespoon of cloves
• 1 tablespoon of allspice

• 3 dozen eggs
• 2 large cans of tinned beets

Directions

1. Hard boil the eggs. Allow to cool, shell and rinse.
2. Separate both the beets and beet juice and reserve.
3. In a large combine all the liquids (water, vinegar, beet juice) and spice (cinnamon, cloves and allspice) and bring to a boil. Allow to cool.
4. When all ingredients are room cooled, combine them into a large sealed container and refrigerate.

Notes:

• I think this recipe would be phenomenal with fresh ingredients.
• I have thought about adding black pepper, a few cardamom and bay leaves to the boiling process. I think that would give it a real boost.
• Put it in a sealed container, beet-juice stains horribly
• I would prepare at least two days in advance before eating. All the flavor really seems to come together by then.
• You can continue to add new eggs and beets to the liquid if you run out. Ours usually last a week or more... not sure if that's a good thing or not. I asked mom and she said she uses 3 dozen eggs. Taylor as needed.
  

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