With summer picnics rolling around, I though you folks might enjoy this little treat that you can put into your cooler. You will need a glass or plastic gallon jar with a tight fitting lid.

INGREDIENTS

18 hard cooked eggs, shelled
3 ½ cups white vinegar
2 cups juice from canned beets

1/3 cup dry white wine (optional)
12 whole peppercorns
6 whole cloves garlic (or more if desired)
6 whole cloves
3 or 4 jalapeno peppers, halved and seeded
2 Bay leaves
2 tablespoons sugar
1 ½ teaspoons salt (more or less to taste)
¼ teaspoon ground allspice
2 or 3 sprigs of fresh dillweed (optional)

DIRECTIONS

Place eggs in the gallon jar (don’t pack them down.) Place all remaining ingredients except the dillweed in a stainless steel saucepan. Bring to a boil, reduce to a simmer and cook covered for 3 minutes. Pour hot liquid over eggs, cover with airtight lid and refrigerate at least two days before eating. Store in refrigerator for up to 3 weeks. The longer the eggs stay in the jar, the more intense the flavor and color will be. If you don’t have a gallon jar, quart canning jars can be substituted. Simply fill each jar to within 1 inch of the top with eggs and fill with the hot liquid to within 1/4 - 1/2 inch of the jar. Refrigerate and serve as is from gallon jar.

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