I begged her for the recipe last night in a PM.
So she won't have to do it again, I cut and pasted.
I hope she won't mind.
I used a vlassic pickle jar.. the thing is HUGE..lol I had nothing to do with about 3 doz silkie eggs so I split them 18 were normal pickled eggs, and the other half pink ones....
heres the link
http://www.eggs.ca/EggRecipes/Recipe.aspx?id=201
I c/c/p incase the link did not work
1 cup beet juice*
1 cup vinegar
½ cup water
¼ cup sugar
2 tsp pickling spice
½ tsp salt
1 onion, sliced and separated into rings
12 hard-cooked eggs, peeled
In a medium saucepan, combine beet juice, vinegar, water, sugar, pickling spice, salt and onion. Bring to a boil over medium heat, stirring constantly just until the sugar dissolves; reduce heat and simmer 10 minutes. Strain and cool at room temperature. In a large glass jar or container, pour beet juice mixture over whole hard-cooked eggs. Cover and marinate 2 to 3 days in the refrigerator before serving.
*1 can (19 oz/540 mL) beets, drained, yields 1 cup (250 mL) beet juice.
Tip
Once a jar of pickled eggs has been opened, keep refrigerated for up to 30 days. Keep a supply of pickled eggs in your refrigerator for a quick snack.
My notes*** i found by using the pickling spice they did not take on the flavour very well... my dad suggested to use the juice from the pickles next time and add the beet juice to the real pickles juice
