1 16-ounce can sliced beets 12 hard-cooked eggs, shelled 3/4 cup cider vinegar 1/2 cup granulated sugar 1 Tablespoon salt 2 teaspoons mixed pickling spices tied in a cheesecloth bag Drain liquid from beets into a 1-quart saucepan. Place eggs and drained beets in a large jar or heat-proof bowl; set aside. Stir vinegar into beet juice. Add sugar, salt, pepper and spice bag. Bring to a boil over high heat, stirring constantly. Reduce heat and simmer for 5 minutes. Pour hot mixture over eggs and beets. Cover and refrigerate for 24 hours or up to 1 week. Pickled eggs are favorite pub grub, and they make good at-home snacks, too. You might also use slices of the rosy eggs on salad plates. Makes 12 Enjoy |