2 cans whole small beets
1 doz. hard cooked eggs, peeled
Beet juice
1 c. cider vinegar
1/4 c. water
1 c. sugar
1 tsp. salt
4 whole cloves or 1/8 tsp. ground cloves

Cook beet juice, vinegar, water, sugar, salt and cloves to boiling point. Reduce heat and cook slowly for 5 minutes. In large jar, put eggs in bottom and beets on top. Then pour hot pickling liquid over both. Cool, cover and refrigerate.