Ingredients
0ne dozen eggs.
one regular can of beets.
one teaspoon of salt.
one cup of vinegar.
one cup of sugar
one half cup of water.
Preparation
Put one dozen eggs in a pan of cold water. Completely cover the eggs with water. Bring to a rolling boil. Shut stove off and let eggs stand in the water for at least fifteen minutes. Peel eggs. it helps to do this putting the eggs under the spicot with cold water running. Put beets and juise, salt, sugar, vinegar and half cup of water in pan. Bring to a boil. Put warm eggs in a container and pour beet mixture over them. Let stand in refrigerator for at least overnight. The longer the better they will taste.
