Start by draining the canned whole beets, ensuring to reserve 1 cup of the juice for later use. Once drained, set the beets aside and slice them into wedges or slices.

In a clean 2-quart glass jar, gently place your peeled hard-boiled eggs at the bottom. Carefully add the sliced beets on top of the eggs.

In a medium saucepan, combine 1 cup of the reserved beet juice, 1 cup of water, 1 cup of cider vinegar, and ½ cup of sugar. Heat over medium-high heat until boiling.

Once the brine has boiled, carefully pour the hot mixture over the eggs and beets in the jar, ensuring all eggs are submerged.

Allow the jar to cool at room temperature for about 30 minutes, then cover and refrigerate for at least 24 hours.

After chilling, slice for salads, or serve whole as an appetizer.