Pickled Red Beet Eggs

Directions

1. 1
   1. Drain the beets, reserving the liquid. There should be 1 cup of liquid left. If too much has evaporated, simply add water. Put the eggs, beets, and onion in 1 large jar.
2. 2
   2. Combine the beet liquid, vinegars, sugar, salt, mustard seed and garlic in a small saucepan, bring to a boil, and simmer for 3-4 minutes to dissolve the sugar completely.
3. 3
   3. Pour the hot brine over the contents of the jar to cover. Cool to room temperature and seal the jar and refrigerate for at least 1 week before serving.
4. 4
   Tip 1: For perfect hard boiled eggs, place them in a pot of cold water and bring the water to a boil. Once the water begins to boil, reduce the heat to a simmer and time 8-10 minutes more. Remove from the heat and run under cold water until they're at room temperature.
5. 5
   Tip 2: To cook the beets, peel them and quarter them. If the beet is large, cut it into eighths. Place them in a small pot and add water two inches above the beets. Cover and simmer until fork tender.