1 (20 oz.) can beets
1 c. vinegar
1/2 c. sugar
1 tsp. salt
4 cloves
1 to 2 inch stick cinnamon
1 doz. hard cooked eggs, peeled

Drain and measure 1 cup juice. Add enough water to make a cup. Add the vinegar, sugar, salt and spices. Bring to a boil. Place eggs in large jar, pour hot liquid over eggs. Cover; let stand 24 hours so flavor penetrates eggs.