Recipe For Pickled Eggs

     While I was growing up, my family would sometimes make pickled eggs. We would visit the grocery store and ask them to save for us an empty jar of polish sausages, with the brine still in the jar. Oregon-based Reser's marketed gallon size jars of "Big Daddys" and "Hot Mamas." The brine that was left after all of the sausages had sold was usually strong enough to make one good batch of pickled eggs.
     Occasionally, we would add a few sliced beets to the brine to give the pickled eggs a pinkish tinge in color. The longer the eggs soaked in the brine, the father in the egg yolk would turn a reddish color. We presumably got the idea to add beets from my Uncle George and Aunt Ann Taylor, who operated in a bar called The Hide-Out in Riverside, California. The Taylors used beets to make picked eggs, which they sold at the bar,
     It wasn't until earlier this month that I discovered there was actually a Muirhead family recipe for pickled eggs, handed down through the generations. It's a simple recipe, but here it is.

This is the official Muirhead Family Pickled Egg Recipe as per Savilla Muirhead. (mother of Milo Muirhead and Ann Muirhead Taylor, grandmother of Monte Muirhead.) 
Place boiled and peeled eggs in a clean empty jar. Add canned, sliced beets and juice. Caution: Do NOT use canned pickled beets. Just plain canned beets. Add white (clear) vinegar. 4 to 1 ratio to the beet juice. Refrigerate immediately. Not sure how to reduce this recipe.....1 batch = 1 flat of eggs.

     If I were to become a pickled egg expert and make them on a regular basis, I would probably improvise. For one thing, a naturopathic diet (which I like to adhere to as much as possible) would use organic apple cider vinegar and organic eggs. Also, because I like things a little bit spicy, I would probably add a sliced Jalapeno or other pepper spices to the brine.