Title: Pickled eggs ii
 Categories: Canning, Preserves, Relishes
      Yield: 1 Servings
 
           Eggs
           Canned beets
           White vinegar
           Pickling spices
 
  Boil the eggs by putting them in a pan and covering them with ice cold
  water.  Put the pan on the stove and bring it to a boil. Remove the
  pan from the heat and cover it. Leave it alone for about 20 minutes.
  At that time, drain the hot water and refill the pan with ice cold
  water to stop the cooking and make them easy to peel. Peel the eggs.
  Put them in a large jar. Open a can of beets and pour them over the
  eggs. Throw in about a tablespoon of pickling spice (more if you are
  doing a lot of eggs), and fill the jar with white vinegar so that all
  eggs are completely submerged. Cap the jar and put it in the
  refrigerator and let them pickle for at least 2 weeks.  The longer
  you let them pickle, the more intense the color (purple!)...and if
  you leave them long enough, they'll pickle all the way to the yolk.
  These are delicious.