Red Beet Eggs for a Crowd Recipe

  • 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)
  1. Drain juice from canned beets into a large container with a lid; stir in apple cider vinegar, sugar, and water until sugar has dissolved.
  2. Mix sliced beets, hard-cooked eggs, and sweet onion into the liquid; add more water so liquid covers eggs completely if needed.
  3. 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.