Pickled Eggs! Even pretty pink ones!I use a basic pickled egg recipe that goes like this:12 hard boiled eggs peeled and cooled1 teaspoon minced garlic 3 cups white vinegar1 cup water1 teaspoon sea salt1 thinly sliced large onion1 bay leaf1/3 cup sugar4 teaspoons pickling spicesBring all ingredients except for the eggs and garlic to a boil in saucepan. Simmer 5 minutes and let cool slightly, Add the garlic to the jar, and alternate the onion and eggs, then pour the brine over and seal the jar. I have kept these eggs for months in the fridge. Pink Pickled Eggs2 cans (15 ounces each) whole beets12 hard-boiled large eggs, peeled1 cup white sugar1 cup water1 cup apple cider vinegarDrain beets, reserving 1 cup juice.  Place beets and eggs in a 2-qt. glass jar.In a small saucepan, bring the sugar, water, vinegar and reserved beet juice to a boil. Pour over beets and eggs; cool.Cover tightly and refrigerate for at least 24 hours before serving.

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