6 hard-cooked eggs
1 can sliced or sm. whole beets
3/4 c. cider vinegar
2 tbsp. brown sugar
Pinch of salt
1/4 tsp. cloves

Drain beets. You should have about 3/4 cup of juice. In a saucepan mix juice, vinegar, sugar, salt and cloves and bring to a boil. Cool. Put beets and shelled eggs into a large jar and pour juice over. Cover and refrigerate.

These eggs can also be drained, cut and a deviled egg mixture made with yolks and then restuffed. Serve like regular deviled eggs! Serves: 6.