Red Beet Eggs - cooking recipe

Ingredients

2 (16 oz.) small beets
1 c. cider vinegar
1/2 c. sugar
1 tsp. salt
6 hard-boiled eggs

Preparation

Drain beets, reserving liquid.
Place beets in quart jar. Measure reserved liquid if necessary.
Add enough water to measure 1 cup.
In saucepan, combine beet liquid, vinegar, sugar and salt; bring to boil, stirring.
Pour over beets, then refrigerate, tightly covered, 24 hours.
Next day, remove beets; put eggs in jar.
Refrigerate 24 hours.
Also refrigerate beets.
Cover and ready to serve.