Dale's Red Pickled Eggs
Source: Lennie at Recipe*Zaar
Makes 12

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

2/3 cup white sugar
1 teaspoon salt
1/2 cup apple cider vinegar
12 hardboiled 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 colour will get more intense if left a day or two longer).

To serve, cut eggs into halves or quarters.