This is my mother's recipe for red beet eggs. It's been a family favorite for many years. I'm always asked to make these for picnics. The taste is somewhat different from other beet eggs because of the addition of whole cloves and bay leaves. I hope you'll like these as much as we do!
Drain red beet juice into a 1 cup measure. Add water enough to make 1 cup of liquid. Pour into a medium size saucepan. Add the vinegar, sugar, bay leaves, cloves, salt and pepper. Bring to a boil.
Meanwhile, layer the eggs and beets in a bowl.
After the beet liquid has come to a boil, pour over eggs and beets in bowl. Cover and let cool. Place in refrigerator overnight so beet juice will color the eggs.
NOTE: This recipe works just as well using golden beets. The beets give the eggs a beautiful golden color. If you're serving these eggs to guests, try making a batch with red beets and a batch with golden beets. They look beautiful when served together.