Pennsylvania Dutch Pickled Beets and Eggs

Step 1
Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.

Step 2
Place eggs, beets, and onion in a non-reactive glass or plastic container. Set aside.

Step 3
Combine sugar, 1 cup reserved beet juice, vinegar, cloves, bay leaves, salt, and pepper in a medium-size, non-reactive saucepan. Bring to a boil, reduce heat, and simmer for 5 minutes.

Step 4
Pour hot liquid over eggs, beets, and onion. Cover and refrigerate 48 hours before using.