2 dozen hard boiled chicken eggs
or 18 hard boiled duck eggs
2 jars pickled beets
(or 2 cans of beets)
2 cups organic cane sugar
2 cups white vinegar
1/2 cup pickling spices
In a saucepan, combine sugar, vinegar, beet juice and pickling spices; bring to a boil. Add (whole or chopped) beets to this mixture and simmer for 2 minutes.
In a sterile gallon jar, add 1 dozen shelled eggs and half the beet mixture, then the other dozen eggs and the remaining beet mixture.
Seal and set in refrigerator for 3 days - should keep for a month refrigerated.
Adapted from Cooks.com