pickled eggs & beets

How To Make pickled eggs & beets

• 
  Step 1
  Put eggs in a saucepan, cover with water, and heat to boiling. Boil, uncovered, for 15 minutes. Pour out the hot water and fill pan with cold water. When eggs are cool enough to handle, peel them and set them aside.
• 
  Step 2
  While eggs are cooking, open the 4 cans of beets and pour the beet liquid into a saucepan. Put over medium heat. Add the sugar and vinegar. Whisk occasionally while the liquid heats to a boil. Add some pickling spice at this time, if you desire.
• 
  Step 3
  Put the beets from the cans into a clean glass container.
• 
  Step 4
  Once the eggs are peeled, add them to the beets in the container.
• 
  Step 5
  Pour the hot beet liquid over the beets and eggs in the glass container. Stir well. Cool to room temperature. Cover and let set IN THE REFRIGERATOR for 4 weeks or so. If you can wait... It's OK to sample along the way. Mom often added more boiled & peeled eggs to the beets in the jar so there would be enough for Easter Dinner. =^..^=
• Step 6
  Note: I'd like to thank my friend, Lauren Bishop, for her help in recreating my Mom's recipe by sharing her own. I'd also like to thank my brother, Bob, whose phenomenal memory completed the task. For those who are curious, Mom always left her Pickled Eggs & Beets set out on the kitchen counter until Easter. However, current safety guidelines recommend that they be refrigerated.
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!