Pickled Eggs And Beets - cooking recipe

Ingredients

1 (16 oz.) can sliced beets
12 hard-cooked eggs, shelled
3/4 c. cider vinegar
1/2 c. sugar
2 Tbsp. salt
1/2 tsp. cracked pepper
1/8 tsp. ground allspice
6 whole cloves

Preparation

Day ahead or up to 3 days ahead:
Into 1-quart saucepan, drain liquid from beets.
Place beets and eggs into 1 1/2-quart jar or large bowl.
Into beet juice in saucepan, stir vinegar and remaining ingredients.
Over high heat, heat to boiling.
Cover and refrigerate at least 12 hours to allow flavor to penetrate eggs.