Title: Mary beth's pickled beets and eggs
 Categories: E.
      Yield: 4 Servings
 
      1 c  White vinegar
      2 c  Water
      2 tb Salt
      2 tb Sugar
      5    Whole cloves
    1/2 ts Cinnamon
     10    Whole garlic cloves,
           Smashed
    1/2 lb Thinly sliced onions
      1 lb Beets, roasted, peeled and
           Cut 1/2-inch thick
      6    Hard-boiled eggs
 
  Combine the vinegar, water, salt, sugar, cloves, cinnamon and garlic.
  Bring to a boil, cook for 3 minutes. Add the onions and the beets.
  Set aside to cool to room temperature. When cool, add the eggs. Place
  in an air tight container and refrigerate overnight. These will only
  last about 1 week. The eggs turn purple.