PICKLED BEETS AND EGGS

Steps:

• 1. Place beets, onion, and peeled eggs in a glass or plastic container. Set aside.
• 2. In a medium-size saucepan, combine sugar, beet juice, vinegar, salt, pepper, bay leaves, cloves, and allspice.
• 3. Bring to a boil, lower heat, and simmer 5 minutes.
• 4. Immediately pour simmering liquid and spices over beets and eggs.
• 5. Cool to room temperature, cover, and refrigerate 48 hours before using.
• 6. Eggs should be good for a week in the refrigerator