6 hard-cooked eggs
1 c. cider vinegar
1 c. beet liquid
1/3 c. white or brown sugar
1/2 tsp. salt
1 sm. onion, chopped about 1/4 c.
4 whole cloves

Place peeled eggs in bowl or jar. Mix vinegar, beet liquid, salt, sugar, onion and cloves. Pour over eggs. Cover and refrigerate at least 2 days. SPICED PICKLED EGGS: Substitute 2 cups white vinegar in place of cider vinegar and beet juice.