|White vinegar||2 Cup (32 tbs)|
|Dried red pepper||To Taste|
|Mixed pickling spice||1 Tablespoon|
|Water||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm)|
|Beet pickle juice||1⁄4 Cup (4 tbs)|
Put eggs in saucepan and cover with cold water.
Set on heat and bring just to a boil.
Cover and remove from heat.
Let stand 20 minutes.
Cool under cold running water and shell.
Pack into a 1-qt. jar.
Combine vinegar, red pepper pods, pickling spice, sugar, salt and water.
Bring to a boil, turn down heat and simmer 5 minutes.
Chop garlic finely and add to vinegar mixture with beet juice.
Pour over eggs, cover and refrigerate 2 or 3 days before using.