2 c. vinegar
1 c. water
1 c. sugar
Salt and pepper to taste
2 cans sliced beets
1 dozen eggs

Cook together first 4 ingredients. When boiling, pour over sliced red beets, drained. Hard cook the eggs, shell, and add to liquid when cool. Store overnight to color eggs. Serve as a salad or side dish. Great for picnics. Serves 12.