Ingredients:

eggs

1 cup red beet juice (from canned beets)

11/2 cups cider vinegar

1 tsp brown sugar

small home canned red beets , or a couple of slices

Directions:

1. Boil your eggs. Regular eggs from the store work fine.

2. Bring all the ingredients except the eggs to a boil, reduce the heat and simmer for 5 minutes.

3. Pack one dozen peeled, hard-cooked eggs loosely into a warm quart jar.

4. Pour the hot pickling solution over the eggs in the jar. There needs to be enough pickling solution to completely cover the eggs. Cover, and refrigerate immediately. Pretty easy!

5. The eggs need to set in the picking brine for a time to allow them to pickle. 2 or 3 weeks is good.

Bon Appetit!