2 cans beets
1 c. vinegar
1 c. sugar
1 tsp. mustard seed (white)
1/4 tsp. celery seed

Drain liquid from beets and combine with remaining ingredients. Bring to a boil, stirring constantly then add beets and boil for 10 minutes. Cool; pour into large jar or covered bowl and add hard boiled eggs. Best if refrigerated a couple days before serving.