Red Beet eggs
Red Beet Eggs
4 cups white vinegar
2 cups granulated sugar
2 teaspoons salt
2 dozen hard-boiled eggs (shelled)
2 large cans red beets with juice
In saucepan bring the vinegar, beet juice, sugar and salt to
boiling.
Remove from heat; add eggs and beets.
When cool, place in a container and refrigerate.
Leave in
refrigerator for two hours before eating.
Eggs get better the longer they sit in juice, although they will
start to get rubbery after a week.
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