Ingredients:
- 5 cans sliced beets, with juice
- 2 cups apple cider vinegar
- 2/3 cup sugar
- 3 dozen eggs, hardboiled and peeled
Directions:
In a 1 gallon (128 fl. oz.) glass pickle jar or similar container, alternate adding the eggs and beets/vinegar until the jar is full.
Combine beets, vinegar, and sugar in a pot and bring to a simmer.
In a 1 gallon (128 fl. oz.) glass pickle jar or similar container, alternate adding the eggs and beets/vinegar until the jar is full.
Place in refrigerator and let sit 24 hours. Enjoy!
*Measurements are adjustable to taste, and even another dozen eggs or two can be added. Cloves and onions are also great additions!