Pickled Eggs - cooking recipe

Ingredients

6 or 8 hard-cooked eggs
liquid (from Pickled Beets; recipe in this book)

Preparation

Hard-boil the eggs.
Put eggs in cold water.
Keep changing the water to keep it cold.
Shell the eggs.
Put eggs in a container and place in the refrigerator next to the pickled beet liquid.
Next day, cover eggs with the liquid.
Put back in refrigerator for 3 or 4 days.
Stir or shake occasionally so eggs color evenly.
Serve cold.