Pickled Red Beet Eggs

Ingredients

• 1 can beets , 15-ounce
• 1 onion , thinly sliced
• 12 hard-cooked eggs , shelled and left whole
• 0.25 cups white sugar
• 0.5 cups vinegar

Instructions

1. 1

   Drain liquid from the beets into saucepan. Place beets, onions, and eggs into a large bowl or pitcher.

2. 2

   Pour sugar and vinegar into the saucepan with beet liquid; bring mixture to a boil. Reduce the heat to low, and let mixture simmer for 15 minutes.

3. 3

   Pour beet juice mixture over beets, eggs, and onions. Seal the bowl or pitcher and refrigerate for at least 1 to 3 days; the longer they are allowed to rest the better they will taste.