juice from 16 oz. jar pickled beets
juice from 5 oz. jar red hot sausage
2 c. white vinegar
1/8 tsp. garlic powder
4 whole cloves
1 medium bay leaf
1 tbsp. mixed pickling spices
1/2 tsp. red pepper, crushed
1/2 tsp. salt
12 hard-boiled eggs, shelled

In a 2-quart jar, combine all ingredients, except eggs, and mix well. Add eggs. Cover and refrigerate. Marinate for 3 days before serving for best color and flavor. Serve with hot mustard.