Red Beet Eggs

6 eggs and a bunch o' beets

Red beet eggs are a Pennsylvania dutch treat. In short, the juice from a can of beets is used to make a weak pickling brine and hard-boiled eggs are submerged in it, taking on the deep red-purple color of the beet juice. The color usually goes all the way to the yolks, making for quite a presentation. I'm the only one in our house who enjoys red beet eggs...but that just means all the more for me.

• 6 large eggs, hard-boiled and peeled
• 1 can (15 oz) sliced beets in juice
• 1/2 c Splenda (or sugar)
• 1/4 c apple cider vinegar
• 1/8 c malt vinegar
• 1/4 tsp salt
• 12 peppercorns
• 6 whole cloves
• 1 bay leaf