1/2 c. beet liquid
2 tbsp. sugar
2 whole cloves
1/2 tsp. salt
3 whole pepper corns
1/4 bay leaf

Bring to a boil. Pack beets and eggs (about 6 hard boiled and shelled) in jar. Cover with boiled liquid. Seal jar tightly. Chill. Ready to eat in 3-4 days.