Pennsylvania Dutch red beets and eggs

• 1 dozen eggs
• 1 can sliced red beets
• 1/3 cup apple cider vinegar
• 1/3 cup white vinegar
• 4 tbsp sugar
• 1/2 tsp salt

1. Boil eggs for 20 minutes.
2. Let cool, peel.
3. Put in a jar or a container with a lid.meanwhile while peeling you cook on the stove for five minutes the vinegars and sugar and salt.after done cooking, cool a bit then pour over eggs.let sit in fridge for 2-3 days.enjoy!

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

Taken from cookpad.com/us/recipes/345636-pennsylvania-dutch-red-beets-and-eggs (may not work)