In most cases when people refer to pickled eggs they mean the red eggs. The first step is to cook the eggs in the shell until hard boiled, then cool under cold running water and peel. Place the peeled eggs into a bowl or old pickle jar. Open 2 cans of sliced red beets and pour the juice into a measuring cup. Add the beets, a cup of cider vinegar, a teaspoon of salt, and a half cup of sugar to the eggs. Add enough water to the beet juice to make 1 1/2 cups, place in a pan and bring to a boil. Pour the boiling liquid over the eggs and mix well. Place in the refrigerator for 24 hours to allow the eggs to absorb the ‘pickling’ prior to serving.