6. Beet Pickled Eggs

Red Beet: Hard-boil the desired number of eggs. Shell eggs and cover in half pickle juice and half beet juice. Keep in refrigerator 3 to 4 days. Drain and serve with garnish. Or start with 1 cup of strongly colored beet juice, either from canned beets or the homemade equivalent. In a small pan, combine beet juice, 1 cup cider vinegar, 1/2 cup sugar, and 1 tsp. salt. Bring to a low boil and hold there for 5 minutes, stirring constantly. Pour over 6 peeled, hard-boiled eggs and refrigerate, tightly covered. Halve to serve. You can add a few slices of cooked whole beet to the mixture.