Start by hard boiling your eggs. Once they are cooked, cool them in ice water for about 10 minutes before peeling.

If you're using fresh beets, peel and cut them into slices. If you're using canned beets, simply drain and set aside.

In a saucepan, combine the vinegar, water, and sugar (if using) over medium heat. Stir until the sugar is dissolved and remove from heat.

In a jar or container, layer the peeled hard-boiled eggs and beet slices. Feel free to add optional spices for extra flavor.

Pour the warm pickling solution over the eggs and beets, ensuring they are fully submerged.

Close the jar and let it cool to room temperature. Once cooled, refrigerate for at least 24 hours.

After letting the eggs pickle, they can be sliced and served as a colorful snack, salad topping, or even an appetizer for gatherings.