Linda's Mom's Pickled Red Beet Eggs

1 15oz.Can sliced beets (I get the cheapest ones)
1 small onion, thinly sliced
12 hard cooked eggs, shelled & left whole
1/4 c.white sugar
1/2 c. cider vinegar

1)Drain liquid from beets into saucepan. Place beets, onion & eggs into lg. bowl or pitcher.(I have a gal. glass jar w/ lid that I use)

2)Pour sugar & vinegar into saucepan w/ the beet juice & bring to boil. Reduce heat to low & simmer for 15 min.

3)Pour the juice mixture over the beets/eggs/onions. Seal the container & refrigerate.

REFRIGERATE FOR @ LEAST 1-3 DAYS: THE LONGER THE BETTER.

NOTE: I double everything except for the eggs for a richer flavor.