3 doz. boiled eggs, peeled
2 cans sliced beets with juice
1 beet can full of apple vinegar
salt and pepper
1 large onion, sliced
galic or garlic salt
whole cloves
horseradish
a little sugar
water

Put all ingredients in a gallon wide-mouthed jar. Add water to cover eggs. Use salt and pepper, garlic, cloves, horseradish, and sugar sparingly at first, then you can add to taste when you test the first egg. The eggs will not have a beet taste, only the color. The beets can be eaten too. More eggs can be added to the juice. Refrigerate 2 days for full taste.