12 eggs, hard boiled and peeled
1 qt. sliced beets
1 1/2 c. cider vinegar
1 tsp. salt
1 onion, sliced
1 1/2 c. sugar
1 tsp. cloves

Place eggs in glass jar or bowl. Combine all together ingredients in saucepan and bring to a boil. Cook gently until sugar dissolves. Pour hot ingredients over eggs. When cool, store in refrigerator. Eggs are pickled in 24 hours.