Pickled Red Eggs

If I recall correctly, some time ago there was a post asking for recipes on Pickled Eggs. Here is a really good one that I found in an old magazine (Sphere - March '78):

2¼ cup cidar vinegar
3/4 cup beet juice
2 teaspoons mixed pickling spice
½ teaspoon whole cloves
½ teaspoon whole allspice
½ teaspoon whole peppercorns
112 hard cooked eggs, cooled. shelled

Heat all ingredients, except eggs, in 1-qt. enamel or stainless steel saucepan to boiling; reduce heat. Simmer 10 minutes. Place eggs in large bowl or 1-qt. jar; pour vinegar mixture over eggs. Cover with plastic wrap or lid. Let cool to room temperature. Refrigerate at least 24 hours.

Really nice to have on hand for picnics....or with a quick sandwich, green salad lunch. Snacking at any time, too!