Pennsylvania Dutch Red Beet Pickled Eggs

I was first attracted to these pickled eggs
because they are a beautiful redish color.
Good pickled eggs have been soaking
in this recipe for at least four days,
and the whites are pink all the way to the yolk.

Ingredients:
2 15-ounce cans beets, sliced with juice
1 small onion, thinly sliced
12 hard cooked eggs, shelled and left whole
1 cup white vinegar
1/2 cup sugar
some fresh dill sprigs
Big mouth old fashioned mason jars

Directions:
Remove beets from beet juice, and put aside.
Heat the beet juice, vinegar, sugar in a pan and stir.
Bring to just a boil until all ingredients are incorporated.
Pack eggs loosely in jars. Pour beet liquid over the eggs,
put in a sprig of dill, and place lids on jars.
Each day for three days, make sure lids are secure and invert jars,
to make sure all surfaces of eggs are drenched in juice.
You may store these in the fridge or on the counter top,
the acidity of the juice should prevent any bacteria from forming.
Use within a month, though.