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This is my mom's recipe, and I've loved it for years. I often make it without the eggs just because I prefer the beets and onions.

It can be a perpetual jar: As you eat out of it keep it topped off by adding more ingredients as needed.

It's great for snacks, side dishes, and potlucks.

    -=-Debbie

Ingredients:

• A l pound can of sliced Beets
  
• 1 cup Cider Vinegar
  
• 1/2 cup Sugar
  
• 1 teaspoon Salt
  
• Thinly sliced raw yellow Onion, separated into rings
  
• Peeled hard boiled Eggs (optional)
  

Recipe:

• Drain beets, retaining liquid.
  
• Pour liquid into glass jar or bowl.
  
• Add vinegar, sugar, and salt. Stir till sugar and salt are dissolved.
  
• Add — in layers — whole eggs, beets, and onion.
  
• Taste and adjust as needed:
  • If too sour, add sugar to taste,
  • If too sweet, add vinegar to taste.
• Cover. Chill overnight before serving.
  

If you use fresh beets:

• 3/4 cup of juice is equivalent to quantity of juice in l can of beets.
• Slice cooked beets thin.