#470 - Pickled Eggs

(by Shirley McNevich)

1 - 16oz. can red beets (or home canned red beets)
1/2 cup water
1/2 tsp. salt
3 heaping TBSP white sugar
3 TBSP cider vinegar
6 or more hard boiled eggs

In a small saucepan, add the juice ONLY from the red beets. Also add the water, salt, white sugar and cider vinegar. Stir over medium heat and bring it to a boil. Once boiling, let it boil for 2 minutes. Set aside and let the juice cool completely. Boil and peel your eggs. In a container or large jar, add the red beets and peeled hard-boiled eggs, and pour the juice over them--stir. Refrigerate at least overnight. After they have been in the refrigerator a few hours, open the container and stir with a spoon so they pickle evenly.