Red Beet Eggs 4 cups white vinegar 2 cups granulated sugar 2 teaspoons salt 2 dozen hard-boiled eggs (shelled) 2 large cans red beets with juice In saucepan bring the vinegar, beet juice, sugar and salt to boiling. Remove from heat; add eggs and beets. When cool, place in a container and refrigerate. Leave in refrigerator for two hours before eating. Eggs get better the longer they sit in juice, although they will start to get rubbery after a week.