Swedish Chef's Pickled Eggs

For as long as I can remember, pickled eggs have always been a part of Easter dinner.  I like to do them the week before Easter, to ensure the beet juice has colored the entire white of the egg.



Ingredients:
12 eggs (hard-boiled)
2-15oz. cans small whole beets with juice
2 cloves garlic (peeled, whole)
2c. white distilled vinegar
3/4c. white sugar
2c. water
1T. pickling spices (tied with a string in cheesecloth)
pinch of salt

 
Hard boil one dozen eggs in boiling water for 10 minutes.  Remove from heat and immediately drain and pour cold water over the eggs.  (Sometimes I change the water several times until the eggs are cool to the touch).  Crack the shells and peel under cold running water.

Place hard-boiled eggs in a deep container that will hold all of the juice.

 
Empty the two cans of beets, with juice, into a large pan.  Add water, vinegar, and sugar.  You can adjust the vinegar to sugar ratio to your liking, depending on how sweet you like them.

Add peeled, whole garlic cloves and pouch of pickling spices.  Bring to a boil and heat for 3-4 minutes.

Pour mixture over eggs and place lid on container; refrigerate.  Eggs should soak in pickling solution for a minimum of 4 days.