Red Beet Eggs

Directions

1. 1
   Drain beets, reserving liquid.
2. 2
   Place beets in quart jar. Measure reserved liquid if necessary.
3. 3
   Add enough water to measure 1 cup.
4. 4
   In saucepan, combine beet liquid, vinegar, sugar and salt; bring to boil, stirring.
5. 5
   Pour over beets, then refrigerate, tightly covered, 24 hours.
6. 6
   Next day, remove beets; put eggs in jar.
7. 7
   Refrigerate 24 hours.
8. 8
   Also refrigerate beets.
9. 9
   Cover and ready to serve.