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Purple Eggs (Pickled Eggs & Beets)
12-18 large eggs

2 cans (about 14oz each) small whole beets
1 cups. cider vinegar
1 tsp sugar
1 Tbsp salt
1 Tbsp horseradish
12 or so cloves

Hard-cook the eggs: Place in a pan large enough so that they don't
overlap, and fill pan with water to 1" over eggs. Over med-high
heat bring just to a rolling boil. Turn off the heat, cover the
pan and let sit for 12 minutes. Rinse briefly with cold water.
Shell eggs while still hot under running cold water.

Drain the beets, reserving the juice, and place beets into a large
Tupperware container. As the eggs are shelled, add them in and mix
beets and eggs together gently.

Add enough water to the beet juice to make 2 cups. Bring just to
a boil and add the cider, sugar, salt and cloves. Return just to
the boil. (Do not overboil! You'll lose the beautiful color!) Pour
over eggs and beets. Refrigerate, shaking gently twice a day or
so to rotate the eggs. In three days the whites should be completely
dyed. The eggs are best served cut into quarters to show off the
colors. After about a week the yolk will be purple also - not as
pretty but still delicious. They keep for quite a while.

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