8 hard-cooked eggs
2 (16 oz.) cans small whole or wedged beets
1 c. cider vinegar
1/3 c. sugar
1/2 tsp. salt
2 tbsp. pickling spices

Drain liquid from beets. Add water, if necessary, to measure 1 cup. Combine beet liquid, vinegar, sugar, salt and pickling spices in small saucepan. Heat to boiling, stirring constantly. Put beets and peeled eggs in a nonmetal bowl or jar. Pour hot mixture over beets and eggs; cover tightly with plastic wrap or jar lid. Refrigerate at least 24 hours.

To serve: Drain eggs and cut in half lengthwise and arrange on platter with pickled beets.