6 hard cooked eggs
1 (1 lb.) can sliced beets (reserve juice)
1 c. cider vinegar
3/4 c. sugar
1 tbsp. salt
2 whole cloves
4 peppercorns
1/2 tsp. celery seed
1/4 tsp. ground ginger
1 med. onion, sliced

Combine beet juice with remaining ingredients, except onion. Stir until sugar dissolves. Cook over medium heat until mixture begins to boil. Pour into a 2 quart container after it has boiled gently for 10 minutes. Remove from heat. Strain. Add onion, eggs and beets. Cover tightly. Refrigerate for 2 days.