Pickled Eggs - cooking recipe

Ingredients

juice from 1 lb. can sliced beets
1 c. cider vinegar
1/2 c. firmly packed brown sugar
6 whole cloves
1 stick cinnamon
6 hard-boiled eggs, shelled

Preparation

Into a saucepan, pour beet juice. Add remaining ingredients, except eggs.
Slowly bring to a boil, stirring occasionally. Boil gently for 10 minutes. Remove cloves and cinnamon.
Put peeled eggs in a quart jar.
Pour the hot spiced mixture over them.
Use a weight or a ball of plastic wrap to keep eggs under the liquid. Cover and keep in refrigerator.
The longer they stay in the refrigerator, the better they are.