Pennsylvania Dutch Red Beet Eggs And Pickled Beets - cooking recipe

Ingredients

2 (14 1/2 ounce) cans red beets, sliced, undrained
1 cup white vinegar
3 tablespoons sugar
6 eggs, hard-boiled, peeled

Preparation

Combine red beets, vinegar and sugar in a pan.
Stir and heat just enough to dissolve the sugar.
Add the eggs and refrigerate at least one hour (I prefer overnight).