Red Beet Eggs for a Crowd Recipe

Drain juice from canned beets into a large container with a lid; stir in apple cider vinegar sugar and water until sugar has dissolved.

Mix sliced beets hard-cooked eggs and sweet onion into the liquid; add more water so liquid covers eggs completely if needed.

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.