1 dozen hard boiled eggs
1 jar pickled baby beets and juice
1/2 c. vinegar
1 tsp. salt

Place all ingredients in covered dish 24 hours before serving. Turn eggs every 6 hours so as to gain color. Serve them cold. Keep in refrigerator. The eggs are delicious for picnics, buffets or just plain ole' eating.

After the 24 hours I put all the ingredients in a large jar; stores easier in the refrigerator.