COOK: 30 min

CHILL: 48 hrs

Being water to a boil, then reduce heat to a bubble-less simmer (180°-190°F), gently add eggs, and cook for 10-15 minutes. Lift out eggs & transfer to a bowl of ice & cold water. (Lightly craving shell before putting a hot egg in ice water.) Peel.

Place beets, onion, and peeled eggs in a non-reactive glass or plastic container. Set aside.

In a medium-size, non-reactive saucepan, combine sugar, 1 cup reserved beet juice, vinegar, salt, pepper, bay leaves, & cloves. Bring to a boil, lower heat, and simmer 5 minutes.

Pour hot liquids over beets & eggs. Cover & refrigerate 48 hrs before using.

Adding tabasco sauce is optional.