Pickled Beets and Eggs – – egg (hard-cooked, peeled), beets, apple cider vinegar, water, red onion (sliced thin), garlic (peeled), sugar, sea salt, mustard seeds, Oven roast the beets in foil for 1 hour at 350 degrees F. When cooled, peel and quarter them.; Hard boil the eggs and peel.; Place the remaining ingredients in a saucepan. Bring to a boil for 4 minutes. Remove from the heat and cool.; In a clean jar with a tight fitting lid, place the beets and eggs as well as the onions and garlic from the saucepan in alternating order so that they are evening dispersed in the jar.; Pour the pickling liquid into the jar. Place in the refrigerator for 24 hours or more. Eat right away or store in the refrigerator for up to 1 ½ weeks.; –