A colorful, old-fashioned favorite, pickled eggs are great for potlucks, picnics, or any time you want the nutrition of eggs in a dish that's easy and always a hit.
In large saucepan place:
1 15 oz. can whole red beets
1/2 c. vinegar
1/2 c. sugar
Stir gently until sugar is dissolved.
Add:
3 bay leaves
1 tsp. whole black pepper
1 tsp. whole cloves
1 tsp. salt
Heat to boiling and simmer until beets are heated through. Add up to 12 hard boiled eggs. Keep refrigerated.
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