Jane's Pickled Beets and Eggs

Pickled red beet eggs are a common food at picnics and pot-lucks in the Pennsylvania Dutch country. Emeril serves his this way: To serve, remove the eggs, beets, and onions from the marinade and arrange on a platter. Garnish with sprigs of dill and serve with sliced French bread.

1 dozen shelled hard cooked eggs
1 can canned beets (save juice)
1 large onion - sliced and separated into rings
1 1/4 cup cider vinegar
3/4 cup liquid (beet juice and water mix)
1/2 cup sugar
1 tablespoon salt
1 table spoon prepared mustard
1 teaspoon whole pickling spice

Measure beet juice and add water to equal 3/4 cup. In small saucepan blend mustard with 1/4 cup vinegar. Add remaining 1 cup vinegar, beet juice/water mix, sugar, salt, and pickling spice. Simmer 5 minutes uncovered. Strain and let cool (not cooling will make the eggs rubbery). Pour over beets, eggs and onion. Cover and refrigerate over-night.

Can be kept 3 to 4 weeks.