Pickled Eggs - cooking recipe

Ingredients

1 (1 lb.) can sliced beets (not drained)
1 c. cider vinegar
1/3 c. sugar
3/4 tsp. salt
1/4 c. water
8 hard-boiled eggs, shelled
1 medium sliced onion (optional)

Preparation

Empty beets and their liquid into a small saucepan.
Add vinegar, sugar and salt; heat until sugar dissolves.
Cool mixture to room temperature.
Place eggs in a preserving jar.
Pour in beet mixture and add just enough of the water to cover eggs. Cover and marinate in the refrigerator for 1 to 2 weeks before serving, stirring occasionally.