POLISH PURPLE PICKLED EASTER EGGS

POLISH PURPLE EASTER EGGS
Adapted by BumbleBeeBoogie

Pickled eggs are an Easter tradition in Poland and in Russia.

18 small or medium eggs, hard-boiled and peeled
2 cans small whole beets
1 cup cider vinegar
1 teaspoon salt
1 (heaping) tablespoon horseradish (the refrigerated, un-creamed type)
1 tablespoon granulated white sugar
10 whole cloves

Drain the beet juice into a measuring cup and add water to make 2 cups of fluid.

In a saucepan over high heat, bring the beet juice to a boil; add the vinegar, salt, horseradish, sugar and cloves. Bring to a boil again.

Meanwhile, while the peeled eggs are still hot, pack the eggs and beets snugly in a refrigerator container with a cover having a 7 to 8-cup capacity.

Pour the boiling beet juice mixture over the eggs and beets. Cover, and refrigerate. Gently shake the container a few times each day to rotate the eggs so those pressing against the sides of the container will have contact with the juice and absorb the color.

The eggs' whites should be completely purpled in 3 to 4 days. Store covered in the refrigerator for up to two weeks.