2 (1 lb.) cans red beets
1 c. cider vinegar
1/2 c. granulated sugar
1 tsp. salt
6 hard cooked eggs

Drain beets. Reserve liquid. Place beets in a covered jar. Measure reserved liquid. If necessary add enough water to make one cup.

In saucepan combine beet juice, vinegar, salt and sugar. Bring to a boil. Pour over beets. Add eggs. Refrigerate 24 hours.