Instructions: Place beets, onion, and peeled eggs in a nonreactive glass or plastic container (My Dad and Mom use an old gigantic pickle jar). Set aside. In a medium-sized nonreactive saucepan, combine sugar, beet juice, vinegar, and pickling spice. Bring to a boil, lower heat and simmer 5 minutes. Immediate pour simmering liquid and spices over beets and eggs. Cool to room temperature and cover with lid. I do not know how long these keep, we eat them up within a days time.

Barb says: This is a tradition for our family at Easter but they are great any time!

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