1 (1 lb.) can sm. whole beets, undrained
1 c. vinegar (prefer cider)
1/3 c. sugar
3/4 tsp. salt
1/4 c. water (approximately)
8 hard boiled eggs, shelled

Empty beets and their liquid into a small pan. Add vinegar, sugar and salt and heat just until sugar dissolves. Cool to room temperature. Place eggs in container. Pour in beet mixture and just enough water so liquid covers eggs. Cover and marinate in refrigerator 2 to 3 days, stirring now and then or inverting container gently a few times.