1/2 c. sugar
1/2 c. vinegar
1/4 c. water
1/8 tsp. ground cloves
1 (16 oz.) can beets sliced or whole
1 med. onion, sliced thin
10 to 12 hard cooked eggs

Mix first 4 ingredients until sugar is dissolved. Pour into deep, rather than wide container. Add peeled, hard cooked eggs with beets and onions on top to keep eggs submerged. Refrigerate and let set for 12 to 24 hours before serving.