1Place eggs, beets, and onions in a non- reactive glass or plastic container. Set aside.
In a medium non-reactive saucepan combine sugar, 1 cup reserved beet juice, vinegar, salt, pepper, bay leaves, and cloves. Bring to a boil, lower heat and simmer for 5 minutes. Pour hot liquid over eggs and beets. Cover and refrigerate for 24-48 hours before serving. To serve remove bay leaves, cloves (and onions, if desired) and serve cold.
2These eggs will not spoil for a long time but they become tough after 3 or 4 days so should be used up before then.