Pennsylvania Dutch Pickled Eggs

By Betty Crocker's Cookbook, Second Printing 1979

• 6 hard cooked eggs
• 1 cup cider vinegar
• 1 cup beet liquid
• 1/3 cup granulated sugar or packed brown sugar
• 1/2 teaspoon salt
• 1 small onion, chopped (about 1/4 cup)
• 4 whole cloves
• 1 cup of pickled beets, sliced

 Prep Time 1 hr.  Total One Week ;)

     "Place peeled eggs in bowl or jar.  Mix vinegar, beet liquid, sugar, salt, onion and cloves; pour over eggs. Cove and refrigerate at least 2 days.  Slice eggs; sever on greens.  6 Servings" - B. Crocker

   We used brown sugar in stead of white, and did not server 'em on greens as they are quite tasty right out of the jar.  Further we left them for over a week, refrigerated which allowed a nice "bark" to form, that is the beet juice penetrated all the way to the yolk.  Delicious.