1cupcanned pickled red beetssliced or quartered, with their liquid
1/2cupapple cider vinegar
To hard boil & peel eggs: Gently lower the eggs into a pot of cold water. Turn the burner on high and bring to a boil. When the water comes to a boil, turn off the burner, cover the pot and let the eggs sit in the pot for 5-7 minutes.
To peel hardboiled eggs: Meanwhile get a large bowl and fill with ice water. When the eggs have sat in the covered pot for 5-7 min. ladle them out into the bowl of ice water. When cool enough to work with, peel the shells off under running cool water (shells come off more easily if you start with older eggs - not really fresh).
To pickle: Place peeled hard-boiled eggs in a quart-sized mason jar (or any other heatproof container).
Combine remaining ingredients in a saucepan and bring to a boil. Reduce heat and simmer for 3-5 min. Pour warm mix over eggs and cover tightly.
Chill for at least 2 days before serving. Will keep for about 2 weeks in the refrigerator.