Pickled Beets And Eggs - cooking recipe

Ingredients

2 cans (14 oz.) small whole beets
1 c. cider vinegar
1/4 c. sugar
1 tsp. salt
1/8 tsp. ground cloves
1 medium onion, sliced
12 hard boiled eggs

Preparation

Drain beets; reserve 1 cup juice.
In saucepan combine vinegar, sugar, salt, cloves, onion and beet juice.
Bring to boil, stirring occasionally.
Add beets and simmer covered 10 minutes.
Shell eggs and place in a gallon jar.
Pour in beets and juice; stir gently.
Cool and refrigerate covered at least 24 hours.
Makes 12 servings.