Dale's Red Pickled Eggs

I got this recipe from my girlfriend Dale back in 1977; it was a favourite in her Scottish family. The colour is amazing!

• Ready In: 24 hrs
• Serves: 12

Ingredients

• 2⁄3 cup white sugar
• 1  teaspoon salt
• 1⁄2 cup apple cider vinegar
• 12  hardboiled eggs, peeled
• 1 (16 ounce) can  sliced beets

Directions

1. 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.
2. In a larger glass bowl, place peeled eggs and beets.
3. Pour dressing over eggs.
4. Refrigerate overnight, covered (the colour will get more intense if left a day or two longer).
5. To serve, cut eggs into halves or quarters.