Red Beet Eggs - cooking recipe

Ingredients

1 1/2 cans sliced beets, drained (save juice)
1 c. cider vinegar
1/2 c. packed brown sugar
1 tsp. salt
4 whole cloves
1 stick cinnamon
6 hard-cooked eggs, shelled

Preparation

Drain juice from beets and add water if necessary to make 1 cup.
Heat everything (except beets and eggs) to boiling.
Pour hot liquid over beets and cover.
Refrigerate 12 hours.
Remove beets and place eggs in beet juice.
Place beets on top of the eggs.
If necessary, add enough water to cover eggs completely with beet juice.
Cover.
Refrigerate 48 hours.
Slice eggs lengthwise to serve.
Great for a picnic.