Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 cans | (16 oz.) sliced red beets |
| 1 cup | Cider vinegar |
| ¼ cup | Sugar |
| 12 \N | Hard boiled eggs, shells removed |
| 1 teaspoon | Salt |
| ⅛ teaspoon | Ground cloves |
| 1 medium | Onion, sliced |
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 wide-mouth half-gallon 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@... on Mar 23, 9