Pickled Eggs

:
1 gal. jar with lid
2 jars pickled beets, whole or sliced
2 dozen hard cooked eggs, peeled
2 medium onions, sliced into rings
2 cups apple cider vinegar
2 tsp.  celery seed
3 cups sugar
1 (3") cinnamon stick
1/4 tsp. whole cloves
2 bay leaves
enough: water
Directions:
      Put beets with juice, eggs, onions, vinegar in jar.  Mix sugar, spices; pour into jar.   With long- handled spoon, gently stir.  Add water to within 3" of lid.  Place in refrigerator to pickle 3 - 5 days.  Makes 48 pickled eggs.