Pickled Eggs - cooking recipe

Ingredients

6 eggs, hard-boiled and peeled
16 ounces canned beets, undrained
3/4 cup cider vinegar
1/4 cup sugar
1 teaspoon pickling spices
1/3 cup water
1 pinch salt

Preparation

Place eggs in a wide mouthed, half-gallon canning jar or other covered container.
Put beets and liquid into a medium size saucepan. Add vinegar, sugar, spices, water and salt. Bring just to boiling, stirring until sugar is dissolved. Pour beets and vinegar mixture into jar with eggs; adding additional water as needed to cover.
Cover jar and place in refrigerator to be served in 2-3 days.