Categories: Relishes, Eggs 
      Yield: 1 servings 
  
      6 ea Beets 
           Eggs, as many as desired 
 
----------------------------BEET PICKLING LIQUOR---------------------------- 
      1 c  Vinegar, Cider 
      1 c  Sugar 
      1 tb Pickling Spices 
  
  Wash and boil 6 fresh beets. After cooking the skins will slip off easily. 
  Cut beets into 1/4 or 1/8's. Reserve 1/2 cup of the liquid the beets were 
  cooked in. 
   
  Hard boil as many eggs as desired...warning they go fast, so a dozen won't 
  last long, two dozen is better...depends on the size of the jar you must 
  put them in. 
   
  Peel using the `shake the pan' method, and while still warm place in a jar 
  with the beets and the 1/2 cup of the reserved beet juice and cover with 
  the warm liquor. 
   
  (Beet liquor directions) Heat the vinegar and sugar until sugar is 
  dissolved. Add pickling spices. Pour over eggs and beets in a glass jar. 
  Let sit until room temperature, then refrigerate. 
   
  ENJOY! 
   
  (Original Recipe posted by JWSCO (Kiwi Jim) Reformatted in MM later.