I am a pickled beet/egg fan|
1 (15 ounce) can beets
12 shelled hard cooked eggs
1/4 cup white sugar
1/2 cup vinegar
Drain liquid from the beets into saucepan.
Pour sugar and vinegar into the saucepan with the beet liquid and bring the mixture to a boil.
Reduce the heat to low, and let the mixture simmer 15 minutes.
Pour the beet juice mixture over the beets and eggs
Seal the bowl or pitcher and refrigerate for at least 3 days the longer they sit the better they taste.
Just Remember it takes a big man to cry....
But it takes a bigger man to make him cry.