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:
- 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.
- In a medium saucepan, heat vinegar, water, sugar, and salt. Bring to boil and simmer for three minutes.
- Slightly cool and pour gently over eggs and beets in jar.
- Refrigerate and let stand for at least four days for flavor marrying.
- Move eggs around daily for even coloring.
