Beetroot Easter Eggs

Ingredients:

• 450 g canned beets with juice
• 3 pinches spice mixes for pickling vegetables
• 12 eggs, boiled and peeled
• 1 cup brown sugar
• 1/2 tsp salt
• 3/4 cup apple cider vinegar
• 1/4 cup water

Preparation:

1. Combine sugar, salt, vinegar, water, 1 cup beetroot juice, and spices, and simmer for 15 minutes. Add the red beets to the mixture. Pour over the boiled, peeled eggs. Chill overnight. Cut the eggs in half before serving.