Pickled Beets & Eggs

12 boiled eggs (bring to a boil; turn off heat, cover and let sit for at least 10 minutes)

1 cup sugar

1 ½ teaspoons salt

1 ½ cups white vinegar

2 cans of small, whole beets (I buy them in glass jars, don’t care for the metal taste)

Drain beets, reserving juice.  Put beets and eggs in a half gallon container.  (I use a glass one – they are pretty to look at!)

Mix sugar, salt and vinegar.  (I put this mixture on the stove, low heat, stirring constantly until sugar is dissolved.  Cool.)  Add about 2 cups of the beet juice.  Pour over eggs and beets (mix them so they look pretty).  Save any leftover juice.  You can add more eggs later.

Let set in refrigerator a day or two – or until the eggs are rosy red.