Pickled Eggs and Beets 3 dozen hard boiled eggs 1 1/2 c white vinegar 4 cans cut beets 5 heaping teaspoons sugar 1 light tbsp sal 1 tsp black pepper Place eggs in 1 gallon glass jug. Add beets with juice from 3 cans and just the juice from the 4th can. Add salt and pepper and sugar. Add just enough water to cover all contents in jar. Shake the jar to mix spices and sugar. Refrigerate 5-7 days.