Classic Pickled Red Beets and Eggs

Where sweet and sour come together in a delicious way, these classic pickled red beets and eggs are so simple to make.

INGREDIENTS:

2 - 15 oz. cans red beets, undrained
1 cup sugar
3/4 cup vinegar
1/8 teaspoon salt
12 hard-boiled eggs, peeled

DIRECTIONS:

Hard-boil a dozen eggs.

Peel them.

In saucepan, mix red beets and juice

Add 1 cup of sugar

3/4 cup of vinegar

Add 1/8 teaspoon of salt

Bring to a boil

Pour over whole eggs

Allow to cool to room temperature; place in refrigerator for at least 24 hours. Serve and enjoy!