Pickled Eggs, Beets and Onions

Step 1

Place the eggs, sliced onions, and beets in a large jar. Set aside.

Step 2

In a saucepan, combine the remaining ingredients and slowly boil for 10 minutes. Let cool.

Step 3

Pour the cooled vinegar solution over the eggs, onions and beets. If the juice does not cover them, add additional water/vinegar (1:to cover. Refrigerate.

Step 4

Can be eaten in 24-hours, but are better after a couple of days. Store in fridge.