Pickled Eggs And Beets - cooking recipe

Ingredients

8 hard-boiled eggs
2 (16 oz.) cans sliced red beets
1 c. sugar
1 c. cider vinegar
1 medium onion, cut in rings

Preparation

Drain liquid from beets in a saucepan; add sugar and vinegar. Heat to boiling.
Place shelled eggs, beets and onion in a large bowl.
Pour hot beet juice mixture on top.
Cover and refrigerate for 2 days.
Makes a great side dish for Easter dinner.