|Beet juice||1⁄2 Cup (8 tbs) (From Canned Beets)|
|Cider vinegar||1⁄2 Cup (8 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Mixed pickling spices||1 Tablespoon|
1. Place eggs in large saucepan; pour in cold water to cover. Cover pan; bring water to boiling, then simmer 15 to 20 minutes, or till hard-cooked. (Do not let the water boil.)
2. Set pan and eggs under cold running water until eggs are cool, then shell; place in a large bowl.
3. Bring beet juice, cider vinegar, sugar and pickling spices to boiling in same saucepan; pour over eggs. Let stand, turning several times, 1 hour, or until whites are tinted a rich pink; drain; cover and chill until serving time. Slice in halves to serve.