Ingredients
1 Dozen Eggs(hard boiled and peeled)
2 Cans Sliced Beets
2 Cups Splenda(bulk bag)
1 1/2 Cups Apple Cider Vinegar
1/2 Cup Water
Preparation
Boil eggs for 10 minutes,then quick chill and peel.
As eggs are boiling, bring vinegar and water to a boil for 5 minutes.
Place beet juice into pickleing container of choice,reserve the beet in cans.
Pour vinegar and water combination into beet juice,after boiling.
Place peeled eggs into brine,then cover eggs with beets to brine level.
Refrigerate for 48 hours to pickle.
