2 c. sugar
2 c. vinegar
1/2 c. water
salt
1 tbsp. pickling spices (tied in bag)
2 cans whole beets plus juice
12 hard-boiled eggs

Combine first 6 ingredients and cook 10 minutes. Cool completely. Cool hard-boiled eggs completely or eggs will be tough. Place all in gallon glass jar. Refrigerate overnight before using.