Ingredients:
8 hard cooked eggs, peeled
2 – 15 oz cans of whole small pickled beets
1 small onion peeled and thinly sliced
1 cup sugar
¾ cup of apple cider vinegar
12 whole cloves
2 Bay leaves
½ teaspoon of salt
Pinch of black pepper
Directions:
1. Place eggs, beets, and onion in nonreflective glass container.
2. Combine remaining ingredients and bring to a boil.
3. Reduce heat and simmer 5 minutes
4. When warm, pour over the eggs, beets and onion.
Cover and refrigerate at least 48 hours….longer for a deep red color.
Serve and enjoy!
