2 dozen hard boiled eggs, peeled and placed in a large jar or covered crock (i use an old gallon mayo jar)
3 cans small or medium whole beets (now 15 oz)
1 1/2 cups apple cider vinegar
1 cup sugar
1 teaspoon salt
1 tablespoon peppercorns
place beets and beet juice in a saucepan along with the vinegar,sugar,peppercorns and salt and heat till sugar melts
pour over eggs
if the eggs are not covered, add just enough water to do the trick
slice and enjoy!
the pickled eggs will keep in the refrigerator for at least 2 weeks.
my mother always made them with equal parts sugar and vinegar but aunt ruth made them with more vinegar. there is no rule, play with the recipe and ENJOY!