Pickled Eggs

I see there are several pickled egg recipes already posted -- but there's always room for one more. Either you like pickled eggs -- or you hate them (and that's the way it is with my husband and me -- I'm the lover). Prep time does not include cooking the eggs.

• Ready In: 20 mins
• Yields: 24 eggs

Ingredients

• 1 1⁄2 cups sugar
• 2  cups vinegar
• 1  cup water
• 5 -6  tablespoons  pickling spices, with bay leaves (see note)
• 3⁄4 teaspoon salt
• 2 (15 ounce) cans beets, including juice
• 2  dozen hard-boiled eggs, peeled

Directions

1. Combine first 6 ingredients in a large saucepan.
2. Bring to a boil to dissolve sugar.
3. Place peeled eggs in a container; pour beets and pickling juice over them.
4. Refrigerate at least 24 hours before serving.
5. NOTE: I tie the pickling spices in a piece of cheesecloth. Otherwise, the spices stick to the eggs and beets. Just keep the ball of spices in with the eggs and beets -- do not discard it.