Red Beet Eggs

Ingredients

• 4 cups white vinegar
• 2 cups granulated sugar
• 2 teaspoons salt
• 2 dozen hard-boiled eggs, shelled
• 2 large cans red beets with juice

Instructions

1. In saucepan bring the vinegar, beet juice, sugar and salt to boiling. Remove from heat; add eggs and beets.
2. When cool, place in a container and refrigerate. Leave in refrigerator for two hours before eating.

Notes

Eggs get better the longer they sit in juice, although they will start to get rubbery after a week.