1 can (1 lb.) sm. whole beets (undrained)
1 c. cider vinegar
1/3 c. sugar
3 whole cloves
3/4 tsp. salt
1/4 c. water
8 hard cooked eggs, shelled

Empty beets and their liquid into small saucepan. Add vinegar, sugar, salt and cloves. Heat just until sugar dissolved. Cool to room temperature.

Place eggs in medium size bowl or jar. Pour in the beet mixture and add only enough water so liquid covers eggs. Cover and marinate IN THE REFRIGERATOR 2 or 3 days, stirring occasionally or inverting the jar several times to redden evenly.