Pickled Eggs, Beets And Onions

• 18 hard-boiled eggs (whole shelled)
• 1 cup onion (sliced)
• 2 (15 ounce) cans sliced beets
• 1 cup cider vinegar
• 1 cup white vinegar
• 2 cups beet juice
• 1 cup brown sugar
• 1/4 cup white sugar
• 10 whole cloves
• 2 cinnamon sticks
• 8 juniper berries, cracked (optional)
• 1 teaspoon salt

1. Place the eggs, sliced onions, and beets in a large jar. Set aside.
2. In a saucepan, combine the remaining ingredients and slowly boil for 10 minutes. Let cool.
3. Pour the cooled vinegar solution over the eggs, onions and beets. If the juice does not cover them, add additional water/vinegar (1:1) to cover. Refrigerate.
4. Can be eaten in 24-hours, but are better after a couple of days. Store in fridge.

eggs, onion, beets, cider vinegar, white vinegar, beet juice, brown sugar, white sugar, cloves, cinnamon sticks, salt

Taken from www.food.com/recipe/pickled-eggs-beets-and-onions-230468 (may not work)