1 can sliced beets
1 cup cider vinegar
1/4 onion, sliced
1/3 cup granulated sugar
a few peppercorns (optional)
several cloves (optional)
6 hard boiled eggs, peeled
Place eggs in the bottom of a quart size glass jar.
In a medium saucepan, add the vinegar, beets with juice, onion, sugar, and spices (if using). Bring to a boil and cook, uncovered, until the sugar has dissolved and the onions are translucent, about 5 minutes. Remove from heat and let cool a few minutes.
Pour the vinegar mixture over the eggs in the jar, covering completely. Close jar and refrigerate 1-3 days. The longer the eggs sit in the pickling juice, the more the pickling juice will penetrate the eggs.
1/4 cup balsamic vinegar
1 Tbs. seedless raspberry preserves
salt and pepper
2 Tbs. vegetable oil or other light oil
In a small bowl, combine the vinegar, raspberry preserves, salt and pepper. While whisking, drizzle oil until incorporated.