Pennsylvania Dutch Red Beet Eggs

Ingredients

• 1 1/2 dozen eggs

• 2 (15 ounce) cans beets, with juice
• 1 onion
• 1 cup cider vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt

Directions

1. 1

   Hard Boil Eggs.

2. 2

   Slice onion thinly.

3. 3

   In a sauce pan combine beets (with juice), onion sugar, water and salt.

4. 4

   Bring to boil and simmer 10 minutes.

5. 5

   After eggs are cooled, shell them and place in a large jar.

6. 6

   Cool beet mixture a bit and add to jar. (You don't want it boiling when you add it because you may crack your jar).

7. 7

   Put in refrigerator for at least 24 hours. The longer the eggs are in the juice, the better they'll taste. Best taste after about 3 days.

8. 8

   Enjoy!