Recipe: Pickled Red Beet Eggs

If you use white vinegar, they will be more red, too.
I have not tried this, but many people say it is really good. I don't know if you used the straight brine from pickled beets or not, but you need the acid from this vinegar to keep them safe. Perhaps the pickled beet juice did not have enough vinegar and also could have been diluted from being used before. This is with regular canned beets, not pickled beets.

EASY PICKLED EGGS WITH RED BEET JUICE

6 hard-cooked eggs
1 cup cider vinegar
1 cup beet liquid from canned beets
1/3 cup granulated sugar
1/2 teaspoon salt
1/4 cup chopped onion
3 whole cloves
PREPARATION:

Place peeled eggs in a large jar.

Combine vinegar, beet liquid, sugar, salt, onion and whole cloves. Pour over eggs.

Cover and refrigerate at least 2 days.

Slice eggs and serve. They must be refrigerated at all times.