Pickled Eggs with Beets

Pickled Eggs with Beets 2 cans (15 ounces each) whole beets 12 hard-cooked eggs, peeled 1 cup sugar 1 cup water 1 cup cider vinegar 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