Pickled Red Beet Eggs

• 1 cup Beets, Peeled And Cooked In Their Liquid
• 6 whole Eggs, Hard Boiled And Peeled
• 1/2 whole Small Onion Or 2 Small Shallots, Thinly Sliced
• 1/2 cups Cider Vinegar
• 1/2 cups White Vinegar
• 1/4 cups Sugar
• 1 teaspoon Kosher Salt
• 1 teaspoon Mustard Seed
• 1 clove Garlic, Crushed

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. 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. 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. 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. 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.

beets, eggs, onion, vinegar, white vinegar, ubc, kosher salt, clove garlic

Taken from tastykitchen.com/recipes/canning/pickled-red-beet-eggs/ (may not work)