4 or 5 raw beets or (1 - 15 oz. can)
2 c. vinegar
2 c. sugar
1 tbsp. whole cloves
1 tsp. salt

Boil raw beets, peel and cube or cube canned beets. In a separate pan mix and heat until boiling the vinegar, sugar, whole cloves and salt. Add cubed beets and reboil. Add peeled hot hard boiled eggs to HOT beet juice. Chill two or three days before serving for a nice red egg.