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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.

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