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.