Begin by draining the canned beets, reserving 1 cup of beet juice. Layer the whole beets and peeled hard-boiled eggs in a 2-quart glass jar.

In a medium saucepan, combine the beet juice, sugar, water, and cider vinegar. Heat over medium-high until boiling, stirring to dissolve sugar.

Pour the hot pickling brine over the layered beets and eggs in the jar, ensuring everything is submerged.

Allow the jar to cool at room temperature for about 30 minutes before sealing it tightly with a lid.

Refrigerate the sealed jar for at least 24 hours to marinate. For best taste, wait up to a week.

After marination, serve as appetizers or slice into halves for deviled eggs.