My Grandmother’S Pickled Eggs Recipe

• 3/4 cups Beet Juice
• 1/2 cups Water
• 1-1/2 cup White Vinegar
• 2-1/2 Tablespoons Brown Sugar
• 1 pinch Salt
• 18 whole Hard Boiled Eggs

1. Bring all the ingredients (except eggs) to a hard boil. Cool completely. Add peeled, hard-boiled eggs and refrigerate. It takes at least two days for these to pickle. They will be good in the refrigerator for about a week.
2. Tips: If you are hard-boiling store bought eggs then place them in a single layer on the bottom of a pan and cover with cool water. Cover the pan with a lid. Bring the water to a boil and remove the pan from the heat. Let sit covered for twelve minutes. Immediately submerge in ice water. To peel, crack the shell all over, start at the fat end and peel under cool running water. This method produces hard boiled eggs without the overcooked green ring around the yellow yolk.

juice, water, white vinegar, brown sugar, salt, eggs

Taken from tastykitchen.com/recipes/holidays/my-grandmothere28099s-pickled-eggs-recipe/ (may not work)