Pennsylvania Dutch Pickled Beets and Eggs Recipe

Place eggs in saucepan and cover with water. Bring to boil. Cover remove from heat and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water cool and peel.

Place beets onion and peeled eggs in a non-reactive glass or plastic container. Set aside.

In a medium-size non-reactive saucepan combine sugar 1 cup reserved beet juice vinegar salt pepper bay leaves and cloves. Bring to a boil lower heat and simmer 5 minutes.

Pour hot liquid over beets and eggs. Cover and refrigerate 48 hours before using.