Orange Spice Pickled Eggs

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Orange Spice Pickled Eggs

(8 servings)

 

 8 hard-cooked eggs 

1 1/2 cups white vinegar  

1/4 cup water  

1 can (6 oz.) frozen orange juice concentrate  

1 cinnamon stick, broken  

8 whole cloves, crushed

 

Arrange eggs in 1-quart jar with tight-fitting lid.

In medium saucepan, stir together all remaining ingredients. Bring to

boiling. Reduce heat and gently simmer 5 minutes.

 

Pour hot mixture over eggs. Cover tightly. Store in cool place OR cool

at room temperature 1 hour. Refrigerate to blend flavors, at least

several days or up to several weeks. After opening, refrigerate and use

within 1 week.