Beet-Pickled Eggs with Dill & Onions

Purple pickled eggs? You bet! And you probably wont stop at just one.

• 375 mL jar of pickled whole beets
• 7 boiled eggs, peeled and cooled
• 1/2 large sweet onion, sliced
• 1 small handful of fresh dill, not chopped
• 8 peppercorns
• 1 cup white vinegar

Open the jar of pickled beets, and pour the juice into a freshly washed quart jar. Next layer in half the jar of beets with the boiled eggs, sliced onions, dill and peppercorns. Add the white vinegar, and top up the jar with water so that the tops of the eggs are covered. Secure the lid, and place the jar in the fridge for 4 days before serving. Store in the fridge for up to 1 month.