Pickled Eggs - cooking recipe

Ingredients

1 (1 lb.) can small whole beets (undrained)
1 c. cider vinegar
1/3 c. sugar
3 whole cloves
3/4 tsp. salt
1/4 c. water
8 hard-cooked eggs, shelled

Preparation

Empty beets and their liquid into a small saucepan.
Add vinegar, sugar, salt and cloves.
Heat just until sugar dissolves. Cool to room temperature.
Place eggs in a medium-sized bowl or jar.
Pour in the beet mixture and add just enough water so liquid covers eggs.
Cover and marinate in the refrigerator 2 to 3 days, stirring now and then or inverting the jar several times to redden evenly.