Ingredients:

18 -24 hardboiled eggs, peeled

2 jars pickled beets

1 cup vinegar

2 cups sugar

1 cup water or more

Directions:

1. Place all ingredients except eggs, garlic, and dill in a saucepan. Bring to a boil, reduce heat and simmer 5 minutes. Cool slightly.

2. Add garlic clove to the jar. Place 3 eggs in a large jar. Top with some of the cooked onion slices and a sprig of dill. Repeat until the jar is full.

3. Pour the liquid over the eggs and seal the jar. Refrigerate at least 3-4 days before eating.

Bon Appetit!