Pickled Beets And Eggs - cooking recipe

Ingredients

1 (1 lb.) can beets, drained (save juice)
1 c. vinegar
1/2 c. sugar
3/4 tsp. salt
3 whole cloves
1 stick cinnamon
8 hard-boiled eggs, shelled

Preparation

Combine beet juice, vinegar, sugar, salt, cloves and cinnamon in saucepan.
Bring to a boil and simmer 5 minutes.
Put eggs and beets in container with a lid.
Pour hot mixture over eggs and beets.
Add a little water, if needed, to cover eggs.
Cover and store in refrigerator a day or two, occasionally shaking container, so eggs color evenly.