- 8 large hard boiled eggs, peeled
- 2 cans (16oz.) sliced bets, drained (reserve 1 c. Juice)
- 1 c. sugar
- ¾ c. cider vinegar
- 1 T. salt
- ⅛ t. pepper
- 2 bay leaves
- 10 whole cloves
Place eggs and drained beets in a large, no staining bowl. Bring the one cup reserved beet juice, sugar, vinegar, salt, pepper, bay leaves and cloves to a simmer in a medium saucepan over medium-high heat. Cook until sugar is completely dissolved, about 3 minutes. Pour the beet juice mixture over the eggs and beets, cover with plastic wrap, and refrigerate for at least 24 hours or up to 3 days.
I have also prepared these eggs in a large glass jar, especially if I am making double or triple of this recipe.