Pickled Beets and Eggs

• One 15-ounce can whole beets, drained, juice reserved
• 3/4 cup sugar
• 1/2 cup malt vinegar
• 1/2 teaspoon whole cloves
• 1 teaspoon salt
• 6 hard-boiled eggs, peeled and rinsed

1. Combine the reserved beet juice, sugar, vinegar, cloves, and salt in a saucepan and heat until the sugar has dissolved.
2. Place the eggs in a large bowl, then add the beets.
3. Pour in the juice, cover, and refrigerate overnight.

beets, sugar, malt vinegar, whole cloves, salt, eggs

Taken from www.epicurious.com/recipes/food/views/pickled-beets-and-eggs-385125 (may not work)