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Ingredients
- 1 doz. hard-cooked medium sized eggs
- 2 cans small whole beets
- beet juice
- vinegar
- sugar
Method
- Hard-cook eggs; boil for 10 minutes and peel eggs.
- Pour beet juice into measuring cup.
- Place beets and eggs into container. Measure equal amounts of vinegar and sugar to beet juice.
- Combine beet juice, vinegar and sugar in saucepan.
- Heat over medium heat, stirring constantly, until sugar is dissolved.
- Pour liquids over the beets and eggs.
- Let stand at room temperature for several hours, then store in refrigerator for several days.
- To serve, place on egg tray or other serving dish.
