12 eggs, hard cooked and shelled
1/2 cup beef juice (from canned beets or boiled fresh ones)
1/2 cup cider vinegar
1/4 cup sugar
1 tablespoon of mixed pickling spices

Bring to boil in saucepan, beet juice, cider vinegar, sugar, and pickling spices. Pour over eggs in a large stainless steel bowl. Let stand, turning several times for at least 1 hour or until whites are evenly tinted with a nice rich pink color.

Drain. Cover and refrigerate. Serve sliced into rounds to use as a garnish for salads or to decorate a cold platter. Or bring to picnics (you can keep them packed in the marinade if you like). You can store the eggs covered in the marinade in a jar in the refrigerator if you want to keep them for a longer time. If you do, a sweet onion that has been sliced thin can be added to the jar.