Red Pickled Eggs
2/3 cup white sugar
1 teaspoon salt
1/2 cup apple cider vinegar
12 hard boiled eggs, peeled
1 (16 ounce) can sliced beets
In a glass bowl (beet juice sometimes will stain plastic), whisk together sugar, salt, vinegar and 3/4 cup of juice from the tinned beets (you can discard any remaining juice); whisk until sugar is dissolved.
In a larger glass bowl, place peeled eggs and beets. Pour dressing over eggs.
Refrigerate overnight, covered (the color will get more intense if left a day or two longer).
To serve, cut eggs into halves or quarters.