Instructions: The quantities above are roughly correct and doubled from moms basic recipe. Here is how she would do it in fact:

Measure 1/2 cup granulated sugar into a 2 cup measuring cup. Fill the cup to the 1 cup mark with apple cider vinegar. Then fill to the 2 cup mark with drained red beet juice. If there isnt enough juice, add water to fill the 2 cup measure. Stir to dissolve sugar and taste for sweet and sour taste. Adjust if necessary. Add peeled hard boiled eggs and red beets. I prefer small whole beets, but you can use sliced or any type you want.

Refrigerate at least 24 hours for them to develope a nice red-purple color.

I always loved the "whites" of the egg, but tossed the yolks. To make it last longer, we have added more hard boiled eggs to leftover juice several times without getting sick. Just keep them refrigerated.

You can use this basic Sweet n Sour Sauce (using all water instead of red beet juice) to flavor steamed spinach (with a bit of cooked bacon....actually alot if I make it), or other vegetables and salads.

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