1 (1 lb.) can whole beets with liquid
1 1/2 c. cider vinegar
1 c. sugar
2 tbsp. mixed pickling spices
12 hard-cooked eggs, peeled

Drain beet liquid into small pan with vinegar and sugar. Wrap pickling spice in cheesecloth and tie (leave air space). Put in pan. Bring to boil, reduce heat and simmer covered for 20 minutes. Place eggs in a 2-quart jar. Pour hot liquid over them and top with beets. Refrigerate for at least 24 hours. Will keep up to 1 month.