Pink eggs. How cute! And they're actually quite tasty. The sweet vinegar brine gives these eggs a pickled taste that is not overwhelming... just perfect. And again, they're just so cute!
Most recipes for pickled beet eggs suggest pickling the beets along with the eggs. I (nor the rest of the family) do not care for pickled beets. So we eat the beets separately.
1 dozen hard boiled eggs, peeled
1/2 cup sugar
1/2 cup apple cider vinegar
1 15 oz can of red beets
2 cups water
1 tsp salt
Combine water, sugar, vinegar, liquid from the beets, and salt in a sauce pan. Bring to a boil, reduce heat, and simmer for 10-15 minutes. Remove from heat and let cool. Place eggs into a container and cover with the liquid. Cover and refrigerate for at least 12 hours.