Pickled Red Beet Eggs AMISH STYLE !

   These have just been introduced to their red beet pickling bath & are already turning a beautiful shade of their famous purplish red color! Make these at least 4 days before you want to serve them so they are completely tinted & pickled! The eggs will match the beets in color! Everyone from Lancaster, PA knows how to make these beauties because they are a MUST at holidays, celebrations & picnics ! A very nice sweet & sour that is perfect for an egg. If you never tried a Red Beet Egg I strongly suggest you give them whirl , they are delicious !

                                                                         
3 15 oz. Cans of Sliced Beets
1 Dozen Hard Boiled Eggs Peeled. Use eggs that you buy 2 weeks in advance so you have perfect peeled eggs! Fresh eggs will rip when you try to remove the shells. ( I bring my eggs to boil on high covered in water . Start timing as soon as you have the heat on & let cook boiling 20 minutes start to finish. Let cool before peeling.)
2 Cups Granulated Sugar
2 cups Vinegar
Place beets & eggs in a deep container that has a lid. Bring beet juice, sugar & vinegar to a boil stirring at first in a saucepan. As soon as the sugar is melted just let it comes to a boil no need to stir. Once it comes to a boil remove from heat & pour it over your eggs & beets. Let cool a bit & then cover & refrigerate. Stir these twice a day so your eggs are tinted evenly. These will darken & become that GORGEOUS  color they are famous for! A wonderful SWEET & SOUR pickled egg & beet!   We love to serve these sliced in half on one of our decorative egg plates so you may see the beautiful purple tinted egg white in contrast to the bright yellow egg yolk! I will post that picture on this recipe after mine have had their time to transfer from this to that !