Pennsylvania Dutch Red Beet Eggs - cooking recipe

Ingredients

1 can sliced beets, with liquid
2 whole cloves
2 Tbsp. sugar
1/2 c. vinegar
1/2 tsp. celery seed
1 bay leaf
1 medium onion
6 hard-cooked eggs

Preparation

Bring all ingredients to a boil, except onion and eggs.
Slice onion thinly and separate into rings.
Pour beet mixture into a deep bowl.
Remove bay leaf and cloves.
Add onion; stir.
Add eggs, making sure they are submerged.
Refrigerate at least 24 hours.
(The longer the eggs stay in the pickle, the deeper color they will develop.)