Pickled Eggs

• eggs, hard-boiled and peeled↗6
• canned beets, undrained↗16 ounces
• cider vinegar↗3⁄4 cup
• sugar↗1⁄4 cup
• pickling spices1 teaspoon
• water↗1⁄3 cup
• pinch salt↗1

Step-by-step instructions

1. 1

   Place eggs in a wide mouthed, half-gallon canning jar or other covered container.

2. 2

   Put beets and liquid into a medium size saucepan. Add vinegar, sugar, spices, water and salt. Bring just to boiling, stirring until sugar is dissolved. Pour beets and vinegar mixture into jar with eggs; adding additional water as needed to cover.

3. 3

   Cover jar and place in refrigerator to be served in 2-3 days.