Pickled Beets and Eggs
2 cans (16 oz.) each sliced red beets
1 cup cider vinegar
1 medium onion, sliced
12 hard boiled eggs, shells removed
1/8 tsp. ground cloves
1 tsp. salt
1/4 cup sugar
Drain beets, reserve 1 cup juice. In saucepan combine vinegar,
sugar, salt, cloves, onion and juice. Bring to a boil, stirring
occasionally. Add the beets, simmer uncovered for 10 minutes.
Put the shelled eggs into a wide-mouth half-gallon jar. Pour in
beets and liquid.
Cool, cover and refrigerate for AT LEAST 24 hours. Turn jar
occasionally to mix ingredients so eggs pickle evenly.