Pickled Eggs with Beets

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

https://www.tasteofhome.com/recipes/pickled-eggs-with-beets/