Pickled Red Beet Eggs

Ingredients

• 2 dozen hard cooked eggs, peeled
• 2 cans small whole red beets
• 1 medium onion, julienned
• 1/2 cup white vinegar
• 1/2 cup granulated sugar

Instructions

1. Heat beets, beet juice and onion; add sugar and vinegar.
2. Place eggs in large jar, pour beets and juice over eggs.
3. When cool, put into refrigerator.

Notes

The longer you keep these, the darker the eggs will become; however, eggs can be eaten two days after making.