Penn Dutch Pickled Beets And Eggs

• 16 Eggs
• 2 cans Beets whole , pickled. Sliced if you can't find whole, 15 oz.
• 2 Onion chopped
• 2 cups Sugar
• 1 1/2 cups Cider Vinegar
• 1 teaspoon Salt
• 2 pinches Pepper
• 4 Bay Leaves
• 24 Cloves whole

1. 1. Put eggs in pan, cover with water. Bring to a boil. Boil for 5 minutes. Remove from heat, cover, and let sit for 12 minutes.
2. 2. Remove eggs and let cool in ice water. Peel.
3. 3. Place beets save 2 cups of beet juice, onion, and eggs in glass or plastic container. Set aside.
4. 4. In saucepan, combine sugar, 2 cups of beet juice, vinegar, salt, pepper, bay leaves, and cloves Bring to a boil, reduce heat and simmer for 5 minutes.
5. 5. Pour over beets, eggs, and onion and chill for 3- 4 days.

eggs, beets , onion, sugar, vinegar, salt, pepper, bay leaves

Taken from www.epicurious.com/recipes/member/views/penn-dutch-pickled-beets-and-eggs-5b64fa9613daab66866f3f14 (may not work)