beets
1 dozen eggs
2 cups beet juice
1 cup brown sugar
1 cup cider vinegar
1 medium onion (cut into rings)

Boil eggs, cool and shell.

Place in bowl with drained beets and onions. Bring the 2 cups of beet juice to a boil.

Reduce heat and add vinegar and brown sugar.

Allow to simmer until brown sugar has dissolved.

Pour over eggs, beets, and onions; cover and let stand in refrigerator for at least 2 days.

Submitted by: Cheryl