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INGREDIENTS:

3/4   cup Juice from canned beets
3/4   cup Vinegar
1/4   cup Brown sugar
1/2   tsp Salt
2  Cloves, whole
6 Eggs, hard cooked, peeled

  Mix beet juice, vinegar, brown sugar, salt, and cloves
  in a saucepan. Bring to a boil.  Cool.
  
  Place eggs in a quart jar.  Add beet juice mixture.
  
  To keep eggs immersed in the pickling mixture, fill a
  small plastic bag (intended for food use) with water;
  fasten securely to prevent leakage; and place on top
  of eggs.
  
  Refrigerate overnight.
  
  For optimum eating quality, use within 2 days of
  preparation.
  
  Calories per egg: About 80

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