Title: Red Pickled Eggs
Categories: Appetizer Preserve Relish
Yield: 6 Servings

6		Hardcooked eggs
1	c	Cider vinegar
1	c	Beet liquid
1/3	c	Sugar
1/2	ts	Salt
1/4	c	Onion -- chopped
4		Whole cloves

Place peeled eggs in bowl or jar. Mix vinegar, beet liquid, sugar, salt, onion and cloves. Pour over eggs. Cover and refrigerate at least 2 days. Slice eggs.

Source: Betty Crocker's Cookbook

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