Pickled Beets and Eggs

TAKES 1 DAY • MAKES 6

Ingredients

• 2 cans chopped beets, reserving juice from 1 can
• 8-12 eggs
• 2 cups white vinegar
• 1 cup white sugar
• 1/2 sliced onion
• 1 tsp salt

Directions

1. Hard boil eggs. Peel eggs and set aside.
2. Heat vinegar, sugar and salt until dissolved.
3. Pour into a heatproof container with beet, eggs, and onions.
4. Let sit for 1 day in the refrigerator.