Ingredients
One can sliced red beets
Peeled, hard-boiled eggs
(I use a dozen but you can use as many as the brine will cover or as few as you wish.)
1 1/2 c white vinegar
1 1/2 c sugar
1 c water
Preparation
In a small pot add vinegar, sugar, and water. Heat until sugar is dissolved. Let cool.
Drain the red beets. Add the juice to the cooled sugar/vinegar mixture. In a large container or jar(make sure you don’t care if it will stain) put eggs, beets and brine. Let eggs pickle for at least three days.
