Simmer the chopped beets in a cup of water, covered, until tender, 30-40 minutes.

Save the beet juice cooking water for the canning.

Meanwhile, hard boil the eggs by placing the eggs in a pot full of water.

Add the eggs.

Bring the pot of water to a boil. Remove from the heat and let the eggs cook for 10 - 12 minutes.

Change out the water to cold water and let the eggs sit for a good 20 minutes.

Peel and set aside.

In a medium saucepan, add the vinegar, beet water, onion, sugar, and spices. Bring to a boil and cook, uncovered, until the sugar has dissolved and the onions are translucent, about 5 minutes. Remove from heat and let cool a few minutes.

Pour the vinegar beet mixture over the eggs in a mason jar.

Cover the eggs completely. Add as many of the quartered beets as you can fit with the eggs in the jar Secure close the jar's cover.

Store in the fridge for at least 3 days and up to a month.