INGREDIENTS
- 2 dozen eggs (or buy them already done)
- 1 thinly sliced onion
- 1 cup of sugar
- 1 cup of distilled white vinegar
- 8 whole cloves
- 2 tsp salt
- 2 (16oz) jars sliced pickled beets (with juice)
DIRECTIONS
- Combine in a saucepan, onion, sugar, vinager, cloves, salt and beets with juice.
- Heat up combined ingredients, stirring occasionally until boiling. Once the sugar is dissolved you can remove the saucepan from heat and let it cool to room temperature.
- (while you wait for that to cool) Boil and peel 2 dozen eggs
- Place peeled eggs into a gallon size glass jar (or into smaller jars)
- Once the brine is cooled you can ladle into jar with the eggs
- Seal jar and refrigerate for 72 hours (3 days).
- Enjoy the eggs and the beets. These should be good for several weeks if kept in the fridge.
TIP: For better flavor you would wait an entire week before enjoying. Let those flavors sit.
If you'd like to check out another version here is one from AllRecipes. Very similar!