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Ingredients

6 hard-cooked eggs, peeled
1 can sliced red beets with juice
1 cup white vinegar
1 cup water
1 tbsp pickling salt (kosher or sea salt)
1 tbsp sugar

Preparation:

Combine vinegar, water, beets with juice, salt and sugar in sauce pan.
Bring to a boil and remove from heat.
Add eggs and place in a cool, dark place for 24 hours.
Then refrigerate covered for at least 1 week to 2 weeks

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Ingredients

3 cups (750 ml) water
1/4 cup (60 ml) kosher salt
The dried yellow skins of 3 onions
6 hard-cooked eggs, unpeeled

Preparation:

Combine the water, salt, and onion skins in a saucepan over moderate heat and bring to a boil.
Simmer until the water turns brown, about 10 minutes. Let the water cool to room temperature.
Crack the shells of the hard-cooked eggs but do not peel them.
Place the eggs in a glass jar or bowl and pour the salt solution over them.
Refrigerate covered for at least 24 hours, or up to 3 days before serving.
To serve, peel and slice in half. Serves 4 to 6.
Serve with mustard, sweet gherkins, and German beer.