Pickled Beets and Eggs

6 hardboiled eggs, peeled
1 (1 pound) can sliced beets
1 cup vinegar
3/4 cup granulated sugar
1 teaspoon salt

Pour beet liquid into large jar. Add vinegar, sugar, salt. Add beets and eggs, being sure eggs are submerged. Chill at least a day; two or more is better.

To serve, cut eggs in half lengthwise to expose pink-dyed area.