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Red Beet Eggs



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


  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.

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


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