Pickled Eggs and Beets

They're pink, they're pickly, they're supposedly pretty healthy except for the largish amount of sugar. Makes a pretty zesty and colorful egg salad, too.

Required Ingredients

• 6-8 eggs
• 1 can beets, whole or chunked, not drained
• 1 cup apple cider vinegar
• 1 cup white sugar
• 3 sticks cinnamon
• 6-8 whole cloves

Optional Ingredients

• red food coloring, to make the pink brighter

Process

1. Hard-boil the eggs, and start the rest during this process so the eggs are still warm.


2. Bring the sugar, vinegar, cloves, cinnamon, and the juice from the can of beets to enough of a boil to dissolve the sugar, in a fairly shallow pan or large saucepan.


3. Peel the eggs. Rinse off any extra shell bits, and add naked eggs and beets to the juice.


4. allow to cool for a reasonable amount of time to get into either a plastic jar without melting it, or a glass jar without shattering it.


5. Refridgerate for at least 24 hours before attempting to eat, and keep up to three weeks. The longer they sit, the pinker they get.