Recipe - Pickled Pink Eggs

1 cn Beets cut or sliced up , not
Drained
1 Whole onion cut or sliced up
1 cup Cider vinegar
One fourth cup Water
One fourth cup Sugar
One half teaspoon Kosher salt
2 teaspoon Pickling spice
6 Whole eggs hard boiled

Empty beets and their liquid into a small saucepan. Add onion, vinegar,
water, sugar, salt, and pickling spice. Heat just until the sugar
dissolves. Cool to room temperature. Pour the beet mixture over the eggs.
Cover and marinate 23 days in the refrigerator before serving. Stir
occasionally. To serve, spoon beets, eggs and some liquid into a
serving bowl and top with a dollop of sour cream.

Recipe By : Elizabeth Powell

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip