Ingredients

16 Eggs

2 cans Beets [whole , pickled. Sliced if you can’t find whole, 15 oz.]

2 Onion [chopped]

2 cups Sugar

1 1/2 cups Cider Vinegar

1 teaspoon Salt

2 pinches Pepper

4 Bay Leaves

24 Cloves [whole]

Preparation

  1. Put eggs in pan, cover with water. Bring to a boil. Boil for 5 minutes. Remove from heat, cover, and let sit for 12 minutes.

  2. Remove eggs and let cool in ice water. Peel.

  3. Place beets [save 2 cups of beet juice], onion, and eggs in glass or plastic container. Set aside.

  4. In saucepan, combine sugar, 2 cups of beet juice, vinegar, salt, pepper, bay leaves, and cloves Bring to a boil, reduce heat and simmer for 5 minutes.

  5. Pour over beets, eggs, and onion and chill for 3- 4 days.