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Pickled Eggs with Beets
Ingredients
2 cans (15 ounces each) whole beets
12 hard-cooked eggs, peeled
1 cup sugar
1 cup water
1 cup cider vinegar
Directions
Drain beets, reserving 1 cup juice (discard remaining juice or save
for another use). Place beets and eggs in a 2-qt. glass jar.
In a small saucepan, bring the sugar, water, vinegar and reserved beet
juice to a boil. Pour over beets and eggs; cool.
Cover tightly and refrigerate for at least 24 hours before serving.
Yield: 12 servings.
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