3 lb. cooked beets
1 tsp. whole allspice
1 pt. vinegar
1/2 c. sugar
1/2 c. water
1 stick cinnamon
6 whole cloves

Peel beets. Heat vinegar. Put spices in cheese cloth bag. Boil all for at least 5 minutes.

Use the liquid to make 12 to 18 pickled eggs. Cover hard boiled, shelled eggs in a jar. Keep in refrigerator for several days.