Pickled Eggs and Red Beets, Pennsylvania Dutch Style

Learned to love this when we lived in Pennsylvania. It's a special treat for my son. From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947

• Ready In: 40 mins
• Yields: 1 1/2 pints

Ingredients

• 1  pint  small beet (canned beets are fine)
• 1⁄4 cup sugar (I use granulated, but you can use brown also)
• 1⁄2 cup vinegar
• 1⁄2 cup water (I use beet juice for brighter color)
• 1⁄2 teaspoon salt
• 1  teaspoon  whole mixed pickling spice
• 6  hard-boiled eggs, peeled

Directions

1. Cook, drain, and skin beets if not using canned.
2. Combine remaining ingredients, except eggs.
3. Pour over beets and cook for about 5 minutes.
4. Cool.
5. Place eggs in a large jar and pour cooled beet mixture over.
6. Place in the refrigerator.
7. Let pickle at least two days before using.