What you will need:
2 - Dozen (24) medium or large eggs
2 - Cups of white granulated sugar
2 - Cups of white distilled vinegar
2 - 15oz. (or close to it) cans of whole red beets
1 - 4-Quart container with lid. Glass is preferable but plastic may be used
Step 1: Boil the Eggs
After 10 or 11 minutes, remove the eggs from the stove using oven mitts or a pot holder and run cold water into them until they are cool. Let them sit in the cold water for about 15 more minutes and then peel them and set in the refrigerator for now.
OR you can usually buy eggs already boiled, peeled, and bagged at most grocery stores. I have never used these so I can't say what the consistency or flavor of them will be.
*Boiling water can cause severe burns. Please use caution and NEVER walk away from a pot that is on the stove! (You'll see why later) Keep all handles turned in so you don't accidentally knock it off of the stove.
**If any of your eggs float to the top in cold water (before boiling) , they are most likely rotten. Do NOT use them!
Step 2: Mix and Cook
Put the Sugar, Vinegar, and ONLY the beet juice from the can (not the beets) into a pan and bring JUST to a boil, stirring to mix and dissolve the sugar.
Step 3: Add the Beets
After 2 minutes remove the pan from the stove and let cool for about 15 minutes.
Step 4: Add the Eggs and Refrigerate
After about 24 hours your eggs should be a dark pink to red color.
*I will have another picture of the egg color 24 hours after posting this instructable.