1 (15 ounce) can red beets (Mom uses her own home-canned beets)
1/4 cup sugar
1/2 cup white vinegar
1/2 cup cold water
1/2 teaspoon salt
4 whole cloves
1 small cinnamon stick
6 - 8 hard-cooked eggs
1 white onion sliced into rings
¼ Tbsp. pepper
Pour the beet juice into a medium-size pot. Stir in the sugar, vinegar, water, salt, cloves, and the cinnamon stick. Place the pot over a medium heat for 8 minutes, stirring occasionally.
Place the beets into the liquid mixture and let it cook for an additional 2 minutes to allow the beets to heat.
Place the sliced onions and hard cooked eggs (with the shells removed) in a container with a tight-fitting lid. Pour the liquid and beets into the container with the eggs. Sprinkle with Pepper. Store the container in the refrigerator for approximately 2 days to insure the red liquid colors and flavors the white of the eggs.