1 lb. unpeeled trimmed beets
Water to cover beets
7 lg. eggs
1 1/4 c. white distilled vinegar
1/2 c. chopped onions
1 tsp. salt
1 tsp. sugar
1/2 tsp. cayenne pepper
1/2 tsp. minced garlic

Place beets in large saucepan. Cover with water and place lid. Boil until tender, about 25 minutes. Place eggs in separated saucepan. Bring to boil. Keep covered while boiling for 5 minutes. Remove from heat and let stand for 15 minutes, covered. This helps eggs from turning green around yolk. After that, rinse under cool tap water.

When beets cool, peel and cut into 1/4 inch slices. In saucepan add vinegar, onions, garlic. Bring to boil over high heat. Remove from heat and strain. Reserve onions and garlic. Use quart jar; layer adding reserved garlic and onion and cayenne pepper and repeat. Refrigerate for several days. Make sure that eggs are submerged in liquid at all times.