I use an even simpler version of this recipe - what I call the 1-1-1-1 recipe: 1 cup sugar 1 cup vinegar 1 can sliced red beets with juice 1 dozen hard boiled, peeled eggs Heat the liquid til the sugar is dissolved; no need to heat to boiling. I heat it with the eggs in it so they get a start on turning red, rotating them with a spoon. Let cool, put in a jar - or something that won't stain with the red coloring, and put in the regrigerator for a minimum of three days so the egg is colored all the way through and tastes of the beet/vinegar/sugar mixture. Since the mixture is pickled, the eggs will stay in the refrigerator for a number of weeks. You can use fresh beets too. Yummmm. One way to eat them - spread butter/oleo on bread, add mayonnaise and lettuce, slice an egg or two and eat away. Best, of course, with birch beer and topped off with a Tastycake butterscotch krimpet. Did you know the butterscotch krimpet is 70 years old? And just as tasty as ever. Happy hunting. Joan Bretz