Pickled Eggs And Red Beets, Pennsylvania Dutch Style - cooking recipe

Ingredients

1 pint small beet (canned beets are fine)
1/4 cup sugar (I use granulated, but you can use brown also)
1/2 cup vinegar
1/2 cup water (I use beet juice for brighter color)
1/2 teaspoon salt
1 teaspoon whole mixed pickling spice
6 hard-boiled eggs, peeled

Preparation

Cook, drain, and skin beets if not using canned.
Combine remaining ingredients, except eggs.
Pour over beets and cook for about 5 minutes.
Cool.
Place eggs in a large jar and pour cooled beet mixture over.
Place in the refrigerator.
Let pickle at least two days before using.