2 c. vinegar
2 c. water
Juice from 2 cans beets
4 cloves garlic, chopped
1 tsp. salt
1/4 tsp. pepper
1 tbsp. ground cloves
1 tbsp. ground mustard
1/2 c. brown sugar

Heat vinegar, water and beet juice. Add garlic. Make a paste of mustard and the cloves by adding a little cold vinegar. Add salt and pepper and the paste mixture to the vinegar mixture. Add brown sugar. Pour over (warm) hard boiled eggs. Put in warm jar. Allow 3 days to pickle.