Pickled Red Beet Eggs
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1 can red beets (whole, cut, or sliced -- cut is best)
1 can vinegar (white or apple cider -- apple cider is more pickley)
1/2 cup sugar
1/2 to 1 cup hot water
1 tsp salt
1 dozen eggs

To prepare mix all ingredients except for eggs in large 
glass container. Add eggs. Store in refrigerator for 12
hours, more if greater pickleosity is required.

To reuse the brine for another batch, refresh it by adding these ingredients:

1 can red beets
1/2 cup vinegar

and then another dozen eggs.

1 cinnamon stick can be added with the eggs and taken out after 12 hours, 
if you like that sort of thing.