Pickled Beets and Eggs Recipe

1 cup white vinegar
2 cups water
2 tablespoons salt
2 tablespoons sugar
5 whole cloves
1/2 teaspoon cinnamon
10 hwole garlic cloves, smashed
1/2 lb. thinly sliced onions
1 pound beets, roasted, peeled and cut 1/2 inch thick (or substitute canned beets, if fresh are unavailable)
6 hard-boiled eggs, peeled

Combine the vinegar, water, salt, sugar, cloves, cinnamon and garlic. Bring to a boil and cook for 3 minutes. Add the onions and the beets. Set aside to cool to room temperature. When cool, add the eggs. Place in an airtight container and refrigerate overnight.