Pickled Red Beet Eggs
1 can red beets (whole, cut, or sliced -- cut is best)
1 can vinegar (white or apple cider -- apple cider is more pickley)
1/2 cup sugar
1/2 to 1 cup hot water
1 tsp salt
1 dozen eggs
To prepare mix all ingredients except for eggs in large
Store in refrigerator for at least 12 hours. Store 24, 48, or 72 hours
if greater pickleosity is required.
To reuse the brine for another batch, refresh it by adding these ingredients:
and then another dozen eggs.
1 can red beets
1/2 cup vinegar
1 cinnamon stick can be added with the eggs and taken out after 12 hours,
if you like that sort of thing.