Red Beet Eggs for a Crowd

Ingredients

• 3 (15 ounce) cans sliced beets
• 1/2 cup apple cider vinegar
• 1/2 cup white sugar
• 1 cup water, or as needed
• 18 hard-cooked eggs, peeled
• 1 sweet onion, sliced (optional)

Directions

Drain juice from canned beets into a large container with a lid; stir in apple cider vinegar, sugar, and water until sugar has dissolved.

Mix sliced beets, hard-cooked eggs, and sweet onion into the liquid; add more water so liquid covers eggs completely if needed.

Cover container and refrigerate for 1 to 3 days, stirring the eggs and beets twice daily. The longer they soak, the deeper the eggs' color will be.