Pink Pickled Eggs

If you hurry, you can have these ready for Easter Sunday. That's our tradition.

Pink Pickled Eggs

6 hard-cooked eggs, peeled
1 cup cider vinegar
1 cup beet liquid (I also add the beets to the eggs in the jar)
1/3 cup granulated sugar
1/2 tsp. salt
1 small onion, chopped (about 1/4 cup)
4 whole cloves
shredded lettuce or greens

Place peeled eggs (whole) in a bowl or jar. Mix vinegar, beet liquid, sugar, salt, onion, and cloves; pour over eggs. Cover and refrigerate 2 to 3 days. Slice eggs and serve on a bed of lettuce or greens.