Amish-Style Pickled Beet Eggs

Classic tangy beet-pickled eggs with deep ruby color.

Ingredients

• 8 hard-boiled eggs, peeled
• 1 can sliced beets with liquid
• 1 cup apple cider vinegar
• 1/2 cup sugar
• 1/2 cup water
• 1 teaspoon salt

Directions

1. Combine beet liquid, vinegar, sugar, water, and salt and heat just until sugar dissolves.
2. Cool completely.
3. Place eggs and beets in a jar and pour brine over them.
4. Refrigerate at least 24 hours before serving.