Pickled Eggs - cooking recipe

Ingredients

1 1/2 cups sugar
2 cups vinegar
1 cup water
5 -6 tablespoons pickling spices, with bay leaves (see note)
3/4 teaspoon salt
2 (15 ounce) cans beets, including juice
2 dozen hard-boiled eggs, peeled

Preparation

Combine first 6 ingredients in a large saucepan.
Bring to a boil to dissolve sugar.
Place peeled eggs in a container; pour beets and pickling juice over them.
Refrigerate at least 24 hours before serving.
NOTE: I tie the pickling spices in a piece of cheesecloth. Otherwise, the spices stick to the eggs and beets. Just keep the ball of spices in with the eggs and beets -- do not discard it.