Red Beet Eggs

• 1 to 1 1/2 dozen hard-boiled eggs
• 2 cans red beets - either sliced, cut, or small whole beets
• 3/4 cup cider vinegar
• 1-1/4 cup sugar

Preparation -
Drain the liquid from the beets into a saucepan. Add the vinegar and sugar to the beet juice. Bring to a boil, reduce heat and simmer for about 5 minutes. Place the hard-boiled eggs in a deep bowl or a large wide-mouth jar, layered alternately with the drained beets. Pour the hot, cooked beet juice mixture over the eggs & beets. Cool at room temperature for about 1 hour, then refrigerate.

Make red beet eggs at least one day before serving so the eggs absorb the pickled taste and turn a deep red color. When available, use cooked fresh red beets instead of canned beets for extra color and flavor.