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