Pickled Red Beet Eggs
- 1 can of sliced red beets (undrained)
- 8 to 10 hard boiled eggs, cooled and peeled
- 1/2 cup of cider vinegar
- 1/3 cup of white sugar
- a container with a lid (a wide mouth canning jar works great)
- Combine the beet juice, vinegar and sugar to your jar. Add the eggs and some of the beets (depends on the size of your container how many beets and eggs you can add). Add enough cold water to the jar to cover all the eggs, put on the lid and refrigerate for at least 24 hours before eating them. Enjoy!