Pickled Eggs in Borscht — Jewish Food Society

Ingredients

• 3-4 beets, peeled and cut into 1 ½-inch chunks
• 1 red or yellow onion, cut into 1-inch wedges
• 3-4 garlic cloves, peeled
• 5 cups water
• ½ cup apple cider vinegar
• 5 teaspoons Kosher salt
• 2 teaspoons sugar
• 8-10 eggs, depending on size