Ingredients
2 cans (15 ounces each) whole beets12 hard-boiled large eggs, peeled1 cup sugar1 cup water1 cup cider vinegar
Preparation
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.
