Boil eggs and peel. Open canned beets and drain reserving red liquid - about three quarters cup. Alternate eggs, beets, onion slices and pepper slices in a quart jar. Sprinkle salt and red pepper over contents in jar. In a saucepan heat reserved beet liquid and an equal amount of vinegar together till boiling. Pour in jar till contents are covered. If more liquid is needed heat a little more vinegar with an equal amount of water and pour in. Put lid on jar and let come to room temperature then refrigerate. You will probably have a few beets and onions left over, just mix them together and pour vinegar over them and eat them as a beet and onion salad.