1 lb. can small beets
1 c. cider vinegar
1/3 c. sugar
3/4 tsp. salt
1/4 c. water
8 hard boiled eggs, shelled

Empty beets and liquid into a small saucepan, add vinegar, sugar and salt. Heat just to dissolve. Cool, layer eggs and beets in a jar. Cover with liquid and marinate in refrigerator 2 to 3 days, turning to color eggs evenly.

Good for special occasions and picnics.