Beet-pickled Eggs

Ingredients

• 12 chicken eggs
• 2 cans beets
• 4 cups white vinegar
• ¾ cup granulated sugar
• 1 tablespoon salt

Steps

1. Place the eggs in a large pot with enough water to cover them.
2. Bring to a boil.
3. Boil uncovered for 12 minutes.
4. Drain the water.
5. Place the eggs in ice-cold water.
6. Crack and peel off the shells.
7. Put the eggs in a pot with the remaining ingredients, except for the beets.
8. Mix in one can of beet juice, and set the beets aside.
9. Discard any extra juice.
10. Simmer for 2–3 minutes.
11. Add the beets, and pour into a large container.
12. Refrigerate for one or two weeks before serving.