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PICKLED EGGS 1 (16 oz.) can sliced beets 2 c. vinegar 1/2 c. sugar 1 Tbsp. pickling spice 1 Tbsp. pickling salt 1 doz. boiled, peeled eggs Bring all ingredients to boil in stainless steel pan. Place boiled eggs and beet slices in 1/2 gallon container a layer at a time. Pour hot liquid over each layer of eggs. Repeat until container is full. Use as many of beet slices in each layer as possible. When cool, place in refrigerator. Ready to eat in 14 days. Will keep 3 months. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!