1In pint-size glass jar, place peeled eggs. (A wide-mouth jar works the best.)
2Into 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.
3Carefully pour hot liquid over eggs. Cool completely, about 1 hour.
4Cover jar tightly with lid. Refrigerate at least 4 hours before serving.