Dad's And Mom's Pickled Eggs And Beets

Directions

1. Place beets, onion, and peeled Large eggs in a nonreactive glass or possibly plastic container (My Dad and Mom use an old gigantic pickle jar). Set aside. In a medium-sized nonreactive saucepan, combine sugar, beet juice, vinegar, and pickling spice. Bring to a boil, lower heat and simmer 5 min. Immediate pour simmering liquid and spices over beets and Large eggs. Cold to room temperature and cover with lid. I don't know how long these keep, we eat them up within a days time.
2. Barb says: This is a tradition for our family at Easter but they are great any time!