Place the eggs in a medium saucepan and cover them with cold water. Bring the water to a boil over high heat, then reduce to a simmer and cook for about 12 minutes.

While the eggs are cooking, prepare a bowl of ice water. This will stop the cooking process and make peeling easier.

Once the eggs are done, use a slotted spoon to transfer them to the ice bath. Let them sit for about 5 minutes to cool.

Gently tap the eggs on a hard surface to crack the shell, then peel them under running water. This helps remove any stubborn bits of shell.

In a bowl, combine the cooked beets, water, vinegar, sugar, salt, and optional peppercorns. Stir until the sugar dissolves.

Place the peeled eggs into the beet mixture, making sure they are fully submerged. Cover the bowl with plastic wrap or a lid.

Refrigerate the eggs for at least 4 hours, or overnight for the best flavor.

Once marinated, slice the eggs in half and serve as a colorful appetizer or side dish.