Red beet eggs have always been a favorite of mine and my daughter who is a super picky eater will eat some of these when I make them. They are really easy to make. The only down fall is waiting the three or four days for them to complete.

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• 1 cup sugar
• 1 cup vinegar
• 2 cans whole beets or 6-10 garden beets,cooked tender( with saved juice).
• 1 to 2 dozen hard boiled eggs

Cooking the red beets is easy and I think makes a better egg then the canned. You can get red beets at the grocery store all year round. How I do it is wash them and cut off the stem. I then bring them to a boil and then reduce heat so they are simmering and let them cook for a hour or so(depends on how many your cooking). Once they are tender I take the beets out of the juice and let them cool a little. I then peel the skins which is much much easier once they are cooked. I also cut them into quarters. While the juice is still hot add the sugar and vinegar. I sometimes add a little more vinegar. It just depends on your tastes which after making them a few times you get a feel for what works best for you. Boil the mixture for one minute. Put the red beets in the bottom of a gallon pitcher. Put the hard boiled eggs(peeled!!) on top. Add enough juice to cover the eggs and discard any extra juice. Refrigerate for 3 days. The longer you refrigerate the darker the eggs will get. Enjoy.