Red Beet Eggs

The juice must cover the eggs, but I suggest making these at least 18 at a time.  You may add a little water to the juice if necessary.

| 4-6 | eggs | hard boiled and peeled |
| 1 | sm. onion | sliced |
| 1 | can | red beets - any size - save liquid |
| 1/2 | cup | vinegar |
| 1/4 | cup | sugar |
| 1/4 | teaspoon | cloves - whole |
| 1/4 | teaspoon | cinnamon |
| 1/4 | teaspoon | salt |

Place the first three ingredients (reserving liquid from beets) in storage container that has lid.

Mix all other ingredients, including beet juice, in saucepan and simmer about 8 minutes. Pour liquid over the eggs/onions/beets and refrigerate at least a full day. Serving three or four days later is even better.

[Sliced beets may be used instead of whole small beets. If large whole beets, slice or quarter them.]

Since this recipe 'pickles' the eggs, they last a long time refrigerated.

These are usually served with both the beets and onions – but none of the liquid or cloves.

I don't 'know' if this is a PA Dutch tradition; however, these are common in grocery delis and restaurant salad bars around here.