2 (16 oz.) small beets
1 c. cider vinegar
1/2 c. sugar
1 tsp. salt
6 hard-boiled eggs

Drain beets, reserving liquid. Place beets in quart jar. Measure reserved liquid if necessary. Add enough water to measure 1 cup. In saucepan, combine beet liquid, vinegar, sugar and salt; bring to boil, stirring. Pour over beets, then refrigerate, tightly covered, 24 hours. Next day, remove beets; put eggs in jar. Refrigerate 24 hours. Also refrigerate beets. Cover and ready to serve.