Instructions: Mix beet juice, vinegar, brown sugar, salt, and cloves in a saucepan.

Bring to a boil. Cool.

Place eggs in a quart jar. Add beet juice mixture.

To keep eggs immersed in the pickling mixture, fill a small plastic bag

(intended for food use) with water; fasten securely to prevent leakage; and place on top of eggs.

Refrigerate overnight.

For optimum eating quality, use within 2 days of preparation.

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