Red Beet Eggs - cooking recipe

Ingredients

8 hard-cooked eggs
2 (16 oz.) cans small whole or wedged beets
1 c. cider vinegar
1/3 c. sugar
1/2 tsp. salt
2 Tbsp. pickling spices

Preparation

Drain liquid from beets.
Add water, if necessary, to measure 1 cup. Combine beet liquid, vinegar, sugar, salt and pickling spices in small saucepan.
Heat to boiling, stirring constantly. Put beets and peeled eggs in a nonmetal bowl or jar.
Pour hot mixture over beets and eggs; cover tightly with plastic wrap or jar lid.
Refrigerate at least 24 hours.