1 (16 oz.) can beets, drain juice and reserve
2 c. vinegar
1 c. sugar
1 tbsp. salt
1 tbsp. celery seed
1 tbsp. mustard seed
1/2 tsp. salt
1/2 tsp. cloves (whole)
1 dozen eggs

Heat all the ingredients minus the beets. Heat to boiling. Cool and add 1 dozen hard-boiled eggs and beets. Put in jar or plastic tall container. Refrigerate.