Garlic Pickled Eggs - cooking recipe

Ingredients

12 large hard-boiled eggs (peeled and cooled)
1 medium onion, sliced
1 cup distilled white vinegar
1 cup beet juice (or use water)
1/2 teaspoon salt
1/4 cup white sugar
8 large fresh garlic cloves
1 pinch cayenne pepper (optional)

Preparation

Place the peeled eggs and onion slices in a 1-quart glass jar.
In a saucepan bring the beet juice or water, vinegar, salt, sugar and garlic cloves; bring to a boil stirring for a couple of minutes until the sugar and salt is dissolved; remove from heat and let cool (about 30 minutes).
Pour the vinegar mixture over the eggs and cover tightly.
Refrigerate for 7 days before using.