Recipe - Pickled Beets And Eggs

2 cn (16 oz.) cut or sliced up red beets
1 cup Cider vinegar
One fourth cup Sugar
12 Hard boiled eggs, shells
removed
1 teaspoon Salt
1/8 teaspoon Ground cloves
1 md Onion, cut or sliced up

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
widemouth halfgallon 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. Posted to Recipe Archive 23 Mar 97 by ted by:
ajewell@sound.net on Mar 23, 9