Ingredients

　　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

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

　　Paula Deen's Kitchen Classics