( canned beets are fine)
( I use granulated, but you can use brown also)
( I use beet juice for brighter color)
whole mixed pickling spice
hard-boiled eggs, peeled
- Cook, drain, and skin beets if not using canned.
- Combine remaining ingredients, except eggs.
- Pour over beets and cook for about 5 minutes.
- Place eggs in a large jar and pour cooled beet mixture over.
- Place in the refrigerator.
- Let pickle at least two days before using.