Easter Brunch Tea: Red Beet Eggs

Red Beet Eggs are a Pennsylvania Dutch (German) specialty. Their pretty color is so nice for the Easter table. Fresh beets give a deeper, richer color and taste but canned beets can substitute. These eggs must be made at least a day before using.

2 ½ cups cooked or canned beets, sliced, reserve juice
½ cup cider vinegar
½ cup beet juice
1 tablespoon sugar
1 tablespoon brown sugar
2 cloves
2 cinnamon sticks
3 peppercorns
¼ bay leaf
½ teaspoon horseradish
1 onion, sliced very thin
6 hard boiled eggs, peeled

Combine in a saucepan, the vinegar and ½ cup of the reserved beet juice, along with all the remaining ingredients except for the onion and eggs. Boil for ten minutes. Pour mixture over peeled eggs and sliced onions in a deep bowl and cover. Refrigerate at least 24 hours before serving.