12 eggs
Vinegar
Beet juice
Few whole cloves
1/2 chopped onion

Boil eggs to hard-cooked, place in glass jar. Cover with equal amounts of vinegar and beet juice. Add a few whole cloves and 1/2 chopped onion. Chill and cover 2 days before using. Serve on lettuce for salad or whole in a bowl as a relish. Eggs will be red, purple in color.