Water, vinegar, sugar & salt - that's it.
Quantities is dependent on base amount of beets being cooked.
Wash beets first - leave the skin on.
Cook in water, vinegar & sugar till "al dente"
Let beets cool - then peel off skin.
Boil eggs & peel - fill a jar of eggs.
Then pour beet sauce over eggs to fill pot.
Refrigerate once cooled to room temp. for approx 2 weeks.
PS: I like adding plenty white pepper to the mix.....