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Ingredients
- 1 jar pickled beets (juice)
- 1 1/4 c. vinegar
- 3/4 tsp. salt
- 1/2 c. water (about)
- 10 hard-boiled eggs, peeled
- 1/2 c. sugar
Method
- Use juice from beets.
- You can use some of the beets.
- Add sugar, vinegar, water and salt; heat until sugar dissolves. Cool.
- Place eggs in bowl or jar.
- Pour in beet mixture.
- Make sure eggs are covered (add more water if needed).
- Cover and marinate in the refrigerator for 2 to 3 days before serving.