Pennsylvania Dutch Pickled Beet Eggs

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

1. Combine in a saucepan, onion, sugar, vinager, cloves, salt and beets with juice.
2. 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.
3. (while you wait for that to cool) Boil and peel 2 dozen eggs
4. Place peeled eggs into a gallon size glass jar (or into smaller jars)
5. Once the brine is cooled you can ladle into jar with the eggs
6. Seal jar and refrigerate for 72 hours (3 days).  
7. 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!