1 (1 lb.) can beets, drained, retain liquid
1 c. vinegar
1/2 c. sugar
3/4 tsp. salt
3 whole cloves
1 stick cinnamon
8 hard boiled eggs, shelled

Combine beet juice, vinegar, sugar, salt, cloves and cinnamon in saucepan. Bring to boil and simmer 5 minutes.

Put eggs and beets in plastic container, that has a lid.

Pour hot liquid over beets and eggs. Add a little water if needed to cover eggs and beets.

Cover and store in refrigerator a day or two occasionally shaking the container so that the eggs color evenly.