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Add 1/2 cup (0.1l) of apple cider vinegar and 1/4 cup (49g) of granulated sugar. You can also substitute canned beet juice for part of the water to increase the intensity of the brining color. If this is your first time making pickled eggs, try 1 tbsp. (18g) of salt, 3 tbsp. (18g) of pepper flakes and 6 peppercorns.  For curried pickled eggs, try 1 tbsp. (6g) of yellow curry powder, 1 tsp. (2g) of mustard seeds, 3 cardamom pods and 1/2 cup (100g) of sugar. You may choose to increase the amount of vinegar in your pickling brine to a ration of 1 cup water to 1 cup vinegar.  You can use a fresh beet or a canned beet. Allow the mixture to simmer for 10 minutes. Strain it through a mesh sieve.

Summary:
Pour 6 cups (1.4l) of water into a large saucepan. Add the seasonings of your choice. Bring the mixture to a boil over high heat. Add 1 small chopped red beet. Turn down the heat. Remove the brine from heat.