Hi Vee & All! Just to add something to Vee's great recipe. I usually bring all the liquid plus the sliced beets just to a boil, then pour over the freshly peeled warm eggs & refrigerate at least overnight. (The longer you can refrigerate, the better they are!!) When you use the hot liquid & warm eggs, the color seems to penetrate better!! I also use about a 1-to-1 vinegar to sugar ratio (we like them a bit sweeter!!) and add a medium sliced onion. In Lebanon County we just call them "Red Beet Eggs"!! -Linnea