Pennsylvania Pickled Beets and Eggs

• 1 16-ounce can sliced beets, drained, liquid reserved
• 1/2 cup sugarsugar
• 1/2 cup cider vinegarvinegar
• 6 whole black peppercornspeppercorn
• 6 whole allspice berriesallspice
• 6 hard-boiled eggs, shelledegg
• 1 small onion, slicedonion

1. 01Combine reserved beet liquid, sugar, vinegar, peppercorns and allspice in medium nonaluminum saucepan. Bring to boil over medium heat, stirring until sugar dissolves; remove from heat. Add eggs and onion and turn to coat completely. Add beets. Cover pan and refrigerate until eggs are deep pink color, turning occasionally, about 8 hours. (Can be prepared 2 days ahead.)
2. 02Drain juices. Cut eggs lengthwise in half. Arrange beets and onion on plate. Top with eggs and serve.

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