Place eggs in a large glass jar. Top with onion and beets; set aside. Measure reserved beet juice and pour into a saucepan. Add equal parts of vinegar and sugar (for example: to one cup beet juice, add cup sugar and one cup vinegar). Bring just to a boil; stir to dissolve sugar. Let cool for 5 minutes. Pour over eggs and beets, filling jar to top. Cover; refrigerate for at least 2 days before serving.
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