Pickled Eggs with Beets

Yields1 Serving

30 hard boiled eggs

10 garlic cloves sliced

1 small onion thinly sliced

2 cans of sliced beets(reserve the juice)

1 cup white vinegar

1 cup apple cider vinegar

¼ cup water

1 cup sugar

½ tsp freshly cracked pepper

1 tsp kosher Salt

Place eggs, beets, onion and garlic in large mason jars.

In a small saucepan, bring the water, vinegar, beet juice sugar, salt and pepper to a boil.

Pour the mixture over the beets, eggs, garlic and onions. Allow to cool, then cover and refrigerate. Best after 24 hours.