Step 1

Drain beets, reserving 1 cup juice.

Step 2

Place some of the beets, garlic cloves, peppercorns, salt, and 6 eggs in a 2-qt. glass jar.

Step 3

In a small saucepan, add sugar, water, vinegar, and reserved beet juice and bring to a boil. Simmer for 1-2 minutes and pour the hot liquid over beets and eggs, let it fully cool.

Step 4

Cover tightly with a lid and refrigerate for at least 24-48 hours before serving.

Step 5

In a small saucepan, add sugar, water, vinegar and bring to a boil. Simmer for 1-2 minutes.

Step 6

Place eggs and the rest of the ingredients in a 2-qt. glass jar.

Step 7

Pour the hot liquid over the eggs, let it fully cool.

Step 8

Cover tightly with a lid and refrigerate for at least 24-48 hours before serving.

Step 9

In a small saucepan, add sugar, water, vinegar and bring to a boil. Simmer for 1-2 minutes.

Step 10

Place eggs and the rest of the ingredients in a 2-qt. glass jar.

Step 11

Pour the hot liquid over the eggs, let it fully cool.

Step 12

Cover tightly with a lid and refrigerate for at least 24-48 hours before serving.