2 cans sm. whole beets
1 c. cider vinegar
1/2 c. sugar
1 tsp. salt
6 hard cooked eggs, shelled

Drain beets, reserving liquid. Place beets in quart jar. Measure liquid and add enough water to measure 1 cup. Combine liquid, vinegar, sugar and salt; bring to boil. Pour over beets. Refrigerate. Next day remove beets and put eggs in liquid in jar and refrigerate. Makes 6 servings. Arrange eggs on salad greens if desired.