Receta Pickled Eggs with Beets

by Turnips2Tangerines

• 2 cans (15 oz each) whole beets
• 12 hard-cooked eggs, peeled
• 1 cup sugar
• 1 cup water
• 1 cup cider vinegar
• Thinly sliced onions, if dedired
• Warmed sauerkraut, if desired

Drain beets, reserving 1 cup juice (discard remaining juice or save for another use) Place beets and eggs in a 2-quart glass bowl or jar.

In a small saucepan, bring the sugar, water, vinegar and reserved beet juice to a boil. Pour over beets and eggs; cool.

Cover tightly and refrigerate for at least 24 hours before serving.