Thank you for the recipe.
What size jar do you use?
See the "bowl method" below.
Do you eat the beets? Do you also add the beet juice?
>>> Yes, you can eat the beets, and yes, you do add the beet juice. Or if you want to save yourself the work of making the pickled beets from scratch, you can pickle the eggs using commercially canned (jarred) pickle beets, pouring it all (beets & juice) from the can into a glass or glazed (non-porous) bowl, adding some more vinegar to the pickled beet/peeled egg mixture (so as to be sure you cover the eggs with liquid), covering with Saran, and refrigerating. If you want a little more flavor, you can a few onion flakes to the soaking mixture.
Do you think you could use the same solution for a dozen eggs?
Sure. You just may have to add more vinegar so that the eggs will all be covered. The more you dilute the beet juice with vinegar, the longer the eggs will have to soak in the mixture to get a darker color, but you can check that by taking a tablespoon and lifting one of the eggs out to determine if the color is to the shade you desire. (Of course, you can always add another jar of beets to the soaking bowl to help the situation.) Also, the longer the eggs are soaked in the beet juice, the further the color will penetrate inside toward the yolk. Once colored. the white of the egg won't fade if rinsed.
Sorry for all of the questions. I love pickled eggs and the more I can get a recipe to make, the better!
As to the jar I use, I found a plastic gallon size jar at Walmart that has a wide opening at the top , with a tight white plastic screw-on lid with a flip top. Perfect for pickled eggs. After one particular refrigerator disaster, I never use any kind of plastic storage container, my loving husband has never met a plastic container lid that he is can correctly & tightly close- this made for a massive pickled egg spill one time.
The Walmart jug is perfect. Also, one of those fondue forks that you have stashed in your utensil drawer is perfect for spearing eggs & beets.