Pickled Eggs

• 2 cups (475 ml) cider vinegar
• 1 cup (225 ml) water
• 2 tbsp (30 ml) sugar
• 1 tsp (5 ml) pickling spice
• 1 tsp (5 ml) salt
• 1/2 tsp (2 ml) celery seed
• 1 dozen hard cooked eggs, (shelled)
• 1 clove of garlic
• 1 lb (.5 kg). can of beets

1. In a medium saucepan, mix together the vinegar, water, sugar, pickling spices, salt and celery seed.
2. Bring to a boil and simmer; let cool.
3. Once the pickling solution has cooled, add the beets and stir until well blended.
4. Place the eggs comfortably in a wide mouth large jar or well sealing pitcher.
5. Pour pickling solution over the eggs and add 1 garlic clove.
6. Let sit in the refridgerator for at least 2-3 days before serving.

vinegar, water, sugar, pickling spice, salt, celery, eggs, clove of garlic, beets

Taken from online-cookbook.com/goto/cook/rpage/001177 (may not work)