8 hard boiled eggs, shelled
3/4 c. juice from canned beets
3/4 c. cider vinegar
2 tbsp. brown sugar
Pinch of salt
1/4 tsp. ground cloves
Red beets

Mix ingredients in saucepan and bring to boil. Cool, then pour into a jar to cover the hard boiled eggs. Add beets, cover and refrigerate for 24 hours.