Pickled Red Beet Eggs (PA Dutch)

• 12 Hard Boiled Eggs
• 2 can Sliced Red Beets, strained and liquid reserved
• 2/3 cup Sugar
• 1/2 tbsp Salt
• 3/4 cup Apple Cider Vinegar

1. Start by boiling eggs.
2. For perfectly boiled eggs: Place eggs in a pot.
3. Cover with cold water and 1 Tablespoon Salt.
4. Bring to a ROLLING boil.
5. Cover, turn off heat and set timer for 11 minutes.
6. After 11 minutes has elapsed, remove from stove and run cold water over the eggs.
7. Once cool enough to touch, peel those suckers and place whole eggs in a large container.
8. I double the recipe and keep them in a large gallon sized glass jar (it originally had pickles in it, but I reuse it just for this)
9. TO MAKE PICKLING LIQUID
10. Mix together salt, sugar and vinegar and beet juice in a large bowl until sugar is dissolved.
11. Pour liquid over the beets in the container.
12. You can add the sliced beets at this time.
13. We like to eat them pickled as well.
14. Tighly cover and refrigerate for at least 48 hours.
15. These will keep in the fridge for up to 3 weeks.
16. The longer they sit the prettier and more flavorful they are.
17. Eat 'em up!!
18. We always have these on hand.
19. Slice in half, sprinkle with salt and pepper and devour.
20. My kids eat them as after school snacks.

eggs, red beets, sugar, salt, apple cider vinegar

Taken from cookpad.com/us/recipes/341658-pickled-red-beet-eggs--pa-dutch (may not work)