Remove the shells from the hard-cooked eggs. Place them in a large bowl and add the sliced beets. In a saucepan, combine the sugar, beet liquid, vinegar, salt, pepper, bay leaves, and cloves. Bring to a boil, reduce heat, and simmer for 5 minutes. Put the hot liquid over the beets and whole eggs. Cover the bowl and refrigerate. Gently stir the mixture occasionally so that the eggs color evenly. Marinate the eggs and beet slices in the refrigerator for two days before serving.

From "The Cook's Book of uncommon Recipes" by Barbara Hill,

from pickled sausage in a jar. There are many ways to pickle eggs and this is just two suggestions.