Pickled Eggs
"These tangy hard-boiled eggs are a snap to make. Sliced in half, the fuchsia "white" surrounding the bright yellow yolk is dazzling. Wrap some egg slices and onions in a flatbread for an impromptu snack. Make Ahead Tip: Once removed from the pickling liquid, the eggs will keep, in an airtight container, in the refrigerator for up to 3 days...."
INGREDIENTS
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1 15-ounce can beets
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1 cup cider vinegar
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1/2 cup sugar
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2 teaspoons salt
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2 bay leaves
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4 whole cloves
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1 medium onion, sliced into rings
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6 large eggs
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