Step 1

Boil 6 eggs in a pot of water for 10 minutes. Place boiled eggs in ice water, peel, and rinse.

Step 2

Drain a can of pickled beets. Add the juice (approximately 3/4 cup) to a saucepan, along with the vinegar, sugar, and salt.

Step 3

Bring the red beet juice mixture (pickling brine) to a boil, stirring occasionally. Remove from the heat and let it cool for several minutes.

Step 4

Put the hard-boiled eggs into a wide-mouth quart jar. Pour the red beets over top of the eggs, then pour the warm brine over the top.

Step 5

Cover the jar, and give it a little shake to make sure the eggs get covered completely in juice. Refrigerate for at least 24 hours.

Step 6

Cut the eggs in half and serve. Enjoy as a snack or side dish.