Pickled Eggs and Beets

Pickled Eggs and Beets

Ingredients:

• 12 hard boiled eggs, peeled
• 4 cans beets, sliced or small whole
• 2 cups cider vinegar
• 1 cup brown sugar
• 1 cups water
• 1 Tbsp. salt

Directions:

1. In a large container, I use an empty glass gallon mayonnaise jar, place hard boiled eggs on the bottom. Open each can of beets and pour over top of eggs.
2. In a medium saucepan, heat vinegar, water, sugar, and salt. Bring to boil and simmer for three minutes.
3. Slightly cool and pour gently over eggs and beets in jar.
4. Refrigerate and let stand for at least four days for flavor marrying.
5. Move eggs around daily for even coloring.