Pickled Eggs with Beets Recipe

Texas Round Pen

Pickled Eggs with Beets

Ingredients

2 cans (15 ounces each) whole beets

12 hard-boiled large eggs, peeled

1 cup sugar

1 cup water

1 cup cider vinegar

Directions

Drain beets, save 1 cup juice (throw away remaining juice). Place boiled eggs and beets in a 2-qt. container. In a small pot, bring the water, sugar, vinegar and saved beet juice to a boil. Pour over boiled eggs and beets; cool. Cover tight and refrigerate overnight for 24 hours.

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