Pickled Beet Eggs - Canning - Preserving - Using Farm Fresh Eggs and Beets - Recipe - How to - DIY

A staple in my Granny's house was pickled beet eggs; she mostly used canned beets (whole or sliced) but sometimes we'd get fresh beets. It sounds complicated but it's not too bad; just a little time consuming.
The original recipe:
1tsp Mixed Pickling Spice
3/4 tsp salt
3 TBSP Sugar
1.5 Cans Beets
12 Eggs - Hardboiled and peeled
3/4 White Vinegar
3/4 cup water
I deviated somewhat from this for this video just because I had a boat load of fresh beets and a bunch of farm fresh eggs.
I used about 3 Dozen Eggs
4-5 lbs Beets
3 cups sugar
8 Cups White Vinegar
8 Cups Water
1/2 cup salt - you can add or subtract some here
1/2 cup mixed pickling spice - you can add or subtract some here
Boiling Eggs; add eggs to water and bring to boil - let boil for around 14 minutes and then water bath and peel.
To Peel Beets: boil in water for 25ish minutes (until softened and the skins loosen).
SAVE YOUR BEET WATER - measure 8 cups of beet juice and add to your pot
Add the cooked beets to cold water and peel, remove stem and root and cut into "egg sized" pies and add to pot.
Add the beet juice, water, salt, pickling spice, sugar and bring to a boil.
Add your beets and eggs to the jar half/half and fill with the boiling juice.
Work out air bubbles with a butter knife and then add your prepared lid/ring.
Water Bath 20 minutes or so.

[@andreaskitchen8543]

I love pickled eggs but haven't had them since them since I was a kid. I've never tried pickled beet eggs. Looks really good! Love the color. New sub here!