A popular recipe for pickled eggs is Emeril Lagasse's recipe called Pickled Eggs and Beets from his show Emeril Live on Food Network. The recipe can be found online at FoodNetwork.com, and the ingredient list includes apple cider vinegar, sugar, hard-boiled eggs, garlic and onion. Beets can be omitted.
To start, roast 1 pound of cleaned beets in an oven preheated to 350 degrees Fahrenheit. Wrap the beets tightly in aluminum foil before roasting, and cook until tender for about 1 to 1 1/2 hours. Remove from the oven, unwrap from the foil and set aside until cool to the touch. After the beets have cooled, remove the skins and cut into pieces.
Combine 1 cup of apple cider vinegar, 1/2 cup of granulated sugar, 1/2 teaspoon of whole black peppercorns and 1/8 teaspoon of pickling spice in a nonreactive saucepan and bring to a boil. Cook while stirring until the sugar dissolves. Pour the liquid into a container with a lid, such as a glass mason jar, and let cool for 2 hours. Add six large peeled hard-boiled eggs, 1 small sliced yellow onion, two cloves of smashed garlic and the beets, putting the lid on tightly and turning the container to fully coat the contents. Refrigerate for 8 to 24 hours until the eggs are deep pink in color, rotating the container occasionally throughout.