Orange Spice Pickled Eggs

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.

Servings: 8
Source: American Egg Board