Updated: Feb 15
2 cans (15 ounces each) whole beets
12 hard-boiled large eggs, peeled
1 cup sugar
1 cup water
1 cup cider vinegar
Drain beets, save 1 cup juice (throw away remaining juice). Place boiled eggs and beets in a 2-qt. container. In a small pot, bring the water, sugar, vinegar and saved beet juice to a boil. Pour over boiled eggs and beets; cool. Cover tight and refrigerate overnight for 24 hours.