6 large hard-boiled and peeled eggs, directions follow


1 (16-ounce) can or jar pickled beets, with juice reserved

1 small onion, sliced

¼ cup sugar

1 cup liquid from beets

½ cup vinegar

½ salt, or more to taste

2 bay leaves

10 whole cloves

12 whole peppercorns

Place beets, onion and peeled eggs in a large glass bowl; set aside. In a medium-size non-reactive saucepan, combine sugar, beet juice, vinegar, salt, bay leaves, cloves and peppercorn. Bring to a boil and cook, stirring occasionally, until the sugar dissolves. Remove from the heat and pour hot liquid over eggs. Allow to cool, then cover tightly and refrigerate for 24 to 48 hours before serving.* To serve, remove the eggs, beets and onions from the brine, cut eggs in half, and place on a plate for serving. *Kitchen Ade note: Instead of a bowl, store pickled beets and eggs in a clean, sterilized jar large enough to immerse mixture completely in the liquid.