Pickled Eggs And Beets - cooking recipe

Ingredients

2 (1 lb.) cans sliced beets
1 or 2 doz. eggs
1/2 tsp. salt
1 1/4 c. sugar
1 c. vinegar
1 onion, sliced thin
2 Tbsp. whole cloves

Preparation

Put eggs in saucepan and cover with cold water.
Bring to boil and reduce heat so eggs boil slowly for 20 minutes.
Remove from heat; drain.
Rinse with cold water and peel off shells.
Put eggs in large (1/2 gallon) jar with tight fitting lid.
In another saucepan, bring beets, salt, vinegar and sugar to rolling boil, stirring until sugar is dissolved.
Add sliced onion and whole cloves.
Pour hot beet mixture over eggs.
Cool, then refrigerate. Beet juice may seem too strong, but will be fine after 1 day.