8 hard-boiled eggs
2 (15 oz. ea.) cans sliced red beets
1 cup sugar
1 cup cider vinegar
1 medium onion, cut into rings

Drain liquid from beets in a saucepan; add sugar and vinegar. Heat to boiling. Place shelled eggs, beets and onion in a large bowl. Pour hot beet juice mixture on top. Cover and refrigerate for 2 days.

Submitted by: Muriel Williams