A simple recipe for pickled eggs uses a dozen hard-boiled eggs, 4 cups of vinegar, 1 teaspoon salt, 2 chopped, medium-sized onions, 1/3 cup sugar and 1 tablespoon pickling spices. Minus the eggs, boil all ingredients together for 5 minutes, then pour over eggs.
Peel the hard-boiled eggs and place in a large, sterilized glass jar. Once the vinegar and spices are poured over the eggs, cover the jar and leave on the counter overnight. Transfer jar to the refrigerator. This will keep a number of weeks in the refrigerator, if they last that long. According to the recipe's creator, you can add 1 cup beet juice to the brine if you like pink eggs. Between prep and cook time, the recipe takes 35 minutes and serves 12.
Another simple recipe says to place 8 eggs in a saucepan and cover with water. Bring water to a boil and immediately remove from heat. Let eggs stand in hot water for 10 to 12 minutes, then remove from water, cool and peel. Place eggs in a large glass jar. In a saucepan, combine a 15-ounce can sliced beets with liquid, 1/2 cup white vinegar, 1/2 cup white sugar, 1/2 cup water and 1/2 teaspoon ground cinnamon. Bring to a boil until sugar is dissolved, then pour over eggs. Cover the jar and chill for 4 hours, or overnight.