Pickled Beets

Parboil beets (cut off root and leaves) and slip off skins, or just peel raw. Cook beets whole if small, sliced if large, in salted water until fork tender. Transfer beets to glass/china container with lid, size large enough to completely cover beets and allow room for 2-4 more cups displacement. In cooking water pour vinegar, sugar, spices, seasonings. Taste for comfortable acidity and add either more water or more vinegar; taste for balance of sweet and sour you like and add sugar if wanted, or readjust water/vinegar to make comfortably sour. Peel and thinly slice raw onion into beets and juice. Cover and let sit out until room temperature, then add peeled harboiled eggs. Refrigerate for 24 hours. Improves each day.