2 cans (1 lb. size) small whole beets
1 c. cider vinegar
1/2 c. sugar
1 tsp. salt
6 hard-cooked eggs, shelled

Drain the beets, reserving the liquid. Place the drained beets in a 1 1/2 quart jar.

Measure reserved liquid. If necessary, add enough water to measure 1 cup.

In a small saucepan, combine beet liquid, vinegar, sugar and salt; bring to boiling, stirring. Pour over beets and refrigerate, tightly covered, for 24 hours.

Next day, remove beets from jar and put eggs in the jar. Refrigerate beets, covered.