6 cups of diced cooked beets 6 to 12 hard boiled eggs, peeled 2 cups of water 1 1/2 cup of white vinegar 1 1/2 cup of sugar 1 cinnamon stick 20 whole cloves 5 allspice berries
Place the beets and eggs in large glass jar. Combine the remaining ingredients in a saucepan and heat. Pour the brine over beets and eggs. Store in refrigerator for 1 or 2 days before eating. The eggs will keep 1 week and the beets for 2 weeks. Makes 8 to 10 servings.
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