Ingredients:
1 cup cider vinegar
1 cup beet juice ( add water, if necessary, to make 1 cup)
1/2 cup brown sugar ( packed)
1 teaspoon salt
6 hard-boiled eggs, shelled
1 (15 ounce) cans small round beets
Directions:
Boil first four ingredients gently for 5 minutes.
Cool the liquid then pour over eggs and beets, cover and let stand overnight (or up to three days) in the refrigerator.
To serve, cut eggs in half or quarters.
Servings: 6
Time preparation: 15 min.
Time total: 15 min.