6-8 eggs, hard cooked
2 glass jars, qt. size, with lids
1 (12 oz.) can beets, whole
1/2 c. water
3/4 c. vinegar (red wine or cider)
1/2 c. sugar
1/2 tsp. peppercorns
1/2 tsp. black mustard seeds
1 tsp. onion flakes
3 bay leaves

Cook eggs, cool and peel them, then put into clean jars. Drain beet juice into saucepan and add water, vinegar, and sugar. Put the spices into a large metal tea ball container or tie them in a piece of cheesecloth.

Put spices into saucepan and simmer 20 minutes. Strain beet juice into jars that contain the eggs. Place whole beets on top of the eggs to keep them submerged. Put into the refrigerator. Color will develop in a few days.

Store in refrigerator for up to 3 weeks. Serve whole or sliced in half as an appetizer.