These pickled red beet and eggs come from the Pennsylvania Dutch. It's an easy recipe that pickles both the eggs and the beets. Use in salads or simply as a snack.
Pour vinegar, sugar and water into a medium saucepan. Add spices and bring to a boil. Stir until all the sugar has dissolved.Pour the pickling liquid over the beets and eggs. Allow to cool slightly before moving to the refrigerator.