Canning Pickled Eggs - cooking recipe

Ingredients

RED BEET EGGS
1 cup red beet juice (from canned beets)
1 1/2 cups cider vinegar
1 teaspoon brown sugar
3 canned whole tiny red beets (or several slices of beets can be used)
SWEET AND SOUR EGGS
1 1/2 cups pasteurized apple cider
1/2 cup cider vinegar
1 (12 ounce) package red cinnamon candies
1 tablespoon whole mixed pickling spice
2 tablespoons salt
1 teaspoon garlic salt
CIDERED EGGS
1 1/2 cups pasteurized sweet apple cider or 1 1/2 cups apple juice
1/2 cup white vinegar
6 thin slices onions
12 teaspoons salt
1 teaspoon whole pickling spices
1 peeled garlic clove
DILLED EGGS
1 1/2 cups white vinegar
1 cup water
3/4 teaspoon dill weed
1/4 teaspoon white pepper
3 teaspoons salt
1/4 teaspoon mustard seeds
1/2 teaspoon onion juice or 1/2 teaspoon minced onion
1/2 teaspoon minced garlic or 1 peeled garlic clove
PINEAPPLE PICKLED EGGS
1 (12 ounce) can unsweetened pineapple juice (If sweetened pineapple juice is used, omit sugar)
1 1/2 cups white vinegar
2 medium onions, peeled and sliced
1/4 cup sugar
1 teaspoon salt
1 teaspoon whole pickling spices

Preparation

Each of these recipes uses 12 peeled, hard-cooked eggs.
The directions for each recipe are to bring all the ingredients except the eggs to a boil, reduce the heat and simmer for 5 minutes.
Pack no more than one dozen peeled, hard-cooked eggs loosely into a warm, pre-sterilized quart jar (or other similar size container which can be closed tightly).
There needs to be plenty of pickling solution, and enough to completely cover the eggs.
Pour the hot pickling solution over the eggs in the jar, cover, and refrigerate immediately.