Just in time for Easter Holiday... If you love pickled beets, you'll love pickled eggs. A popular deli item, it's easy to make these at home. They can be refrigerated up to two weeks, if they last that long.

INGREDIENTS: 1 cup sugar 2 cups cider vinegar 2 cups water 1/2 teaspoon salt 1/2 teaspoon whole cloves 1 tablespoon whole allspice 15 medium beets, untrimmed and unpeeled 3 medium onions, sliced 1/4 inch thick 18 large eggs, hard-boiled and peeled

PREPARATION: Combine the sugar, vinegar, water, salt, cloves, allspice, in a saucepan and place over medium heat. Bring to a boil, reduce the heat, and simmer for 10 minutes. Remove from the heat and reserve.

Wash the beets and trim the stems, leaving about 1 inch of stem. Place in a pot, cover with water, and boil for 15 to 20 minutes, or until the beets are just tender. Drain, cool, and peel them. Place the beets, onions, and hard-boiled eggs in a large jar and pour the sugar-vinegar mixture over them. Cover tightly, allow to cool, and store in the refrigerator up to two weeks.