• big jar
• 15 oz tin sliced beets with the juice
• 1/2 cup white vinegar
• 1/2 cup white sugar
• 1/2 cup water
• 1/2 tsp ground cinnamon
• 2 tbsp dill

1. Place the eggs in a saucepan and cover them with cold water.
2. Bring the water to a boil and then immediately remove from heat.
3. Cover and let the eggs stand in hot water for 10 to 12 minutes.
4. Remove from hot water and immediately move to a pot of cold water with ice. peel after eggs have cooled for 30 minutes.
5. Place the eggs into the glass container.
6. Combine beets, vinegar, sugar, water, and cinnamon in a saucepan.
7. Bring to a low boil; stir until sugar is dissolved and then pour over the eggs in the jar.
8. Cover and chill in the fridge for 4 hours minimum, for best results allow the eggs to sit for 4 days.

note: recommended served quartered with a light sprinkling of salt or cajun seasoning