Recipe information
Yield
serves 6
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
Preparation
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.
