2 c. (about 1 lb.) young beets
1/4 c. brown sugar
1/2 c. vinegar
1/2 c. cold water
1/2 tsp. salt
Small piece stick cinnamon
3 or 4 whole cloves
6 hard cooked eggs

Wash beets; cut off leaves and stems, leaving about 1 inch of the root end. Cook until tender. Drain and skin. Boil together for 10 minutes all remaining ingredients except the eggs. Let the beets stand in this liquid for several days. Add whole, hard cooked, shelled eggs to the liquid and let stand in refrigerator for 2 days.

I usually buy canned pickled beets and just add the boiled eggs. Very colorful to serve at Easter.