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In pint-size glass jar, place peeled eggs. (A wide-mouth jar works the best.)
Step 2
Into 2-quart saucepan, drain liquid from can of beets. (Reserve beets for another use or discard.) Add sugar, vinegar and cloves. Heat over medium-high heat, stirring to dissolve sugar, until mixture comes to a boil. Remove from heat.
Step 3
Carefully pour hot liquid over eggs. Cool completely, about 1 hour.
Step 4
Cover jar tightly with lid. Refrigerate at least 4 hours before serving.