1 (16 oz.) can small whole beets
1 c. vinegar
3/4 tsp. salt
1/3 c. sugar
1/4 c. water
1 doz. hard boiled eggs, peeled

Place beets, vinegar, salt, sugar and water into saucepan; heat just until sugar dissolves. Place eggs into a 1/2 gallon jar. Add beet mixture. Make sure all eggs are covered. If not, add enough water to cover. Refrigerate 3 days before serving.