2Put beets, onion and peeled eggs in a large glass or plastic jar that has a lid
3In medium saucepan, combine sugar, 1 cup beet juice, vinegar, salt, pepper, bay leaves and cloves. Boil, then simmer 10 minutes.
4Pour saucepan contents into jar, screw on lid, and refrigerate at least two days.
5**NOTE: Shake up jar two times a day for even coloring. I refrigerate for FOUR days to have the purple hue permeate the entire egg white. Sometimes I cut the eggs in half right before serving for an added visual pizazz!
**Also, I've boiled fresh beets, reserving that juice, and have had great-if not better-results.