Marinated eggs in beetroot juice

Ingredients:

• 12 hard-boiled eggs, peeled
• 2 and 1/4 cups distilled vinegar 5%
• 450 gr. pickled beets, leave the marinade
• 1 small red onion, thinly sliced
• 1 tbsp mustard seeds
• 1 tbsp. coriander seeds
• 1 teaspoon of sugar
• Special equipment: 2 glass liter jars with lids

Preparation:

1. In a medium saucepan, bring the vinegar, 3/4 cup of the beetroot brine, onion, 4 teaspoons of salt, mustard seeds, coriander seeds, and sugar to a boil. Reduce heat, cover, and let the brine simmer for 5 minutes.
2. Pierce each egg 6 times with a toothpick. Place 3 eggs and 1/4 beetroot in each glass jar. Pour in enough brine to cover the eggs. Add 3 more eggs to each jar, divide the remaining beets between them, and pour in the brine, leaving about an inch of headroom. Seal the jars, let them cool to room temperature, and refrigerate for at least 24 hours.
3. Serve the marinated eggs and beets cut into halves or quarters, topping some with onions or drizzling the marinade over them. (The eggs will keep in the refrigerator for up to 5 days.)