Beety Pickled Eggs

• 2 1/4 cups apple cider vinegar
• 1 cup water
• 1 pound baby beets
• 1 small red onion, halved and thinly sliced
• Kosher salt
• 1 tablespoon yellow mustard seeds
• 1 tablespoon coriander seeds
• 12 hard-boiled eggs, peeled

DIRECTIONS:

1. Add all ingredients in your #clay pot.
2. Set on stew or fast to cook for 30 minutes (if you cook in your 6 quart model VM7800, then you need to add 3 cups water and 3 cups apple cider vinegar instead)
3. Discard the egg shells. Put them back in your #claypot, covered by the brine liquid. let cool to room temperature, then refrigerate for at least 24 hours before serving.
4. Serve the eggs and beets halved or quartered, with some of the onions and pickling liquid spooned on top.