Created by Bobbie on October 18, 2011
Step 1: Combine the first 6 ingredients in large saucepan.
Step 2: Bring to a boil to dissolve sugar.
Step 3: Place peeled eggs in a large container and pour beets and pickling juice over them.
Step 4: Refrigerate at least 24 hours before serving -- the longer the beets and eggs "pickle" the better they will be.
Step 5: *NOTE: I tie the pickling spices in a piece of cheesecloth. Otherwise, the spices stick to the eggs and beets. Just keep the ball of spices in with the eggs and beets, do not discard it.
Step 6: NOTE 2: I like to use an old gallon pickle jar that I've kept just for these eggs -- they do best in a container that is on the "deeper" side rather than a shallow dish*