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Peel and cut roasted beets into wedges, slices, or cubes.
Place the garlic, red onions, and peppercorns in the bottom of your jar or jars.
Add the beets and eggs if you are using them.
In a saucepan, bring vinegar, salt, and water to a boil and cook just long enough to dissolve the salt.
Pour hot liquid over beets and eggs. Allow to cool slightly.
Cover with lid and store in refrigerator for up to 2 weeks. Beets and eggs are ready to eat in 24 hours though the longer they sit, the more flavor they absorb.