RECIPE FROM "SANDY'S
Aunt Belle's Sweet and Spicy Pickled Eggs with Beets
(From Ultra-Violet's Pickled Egg Cookbook)
2 dozen hard-boiled eggs (peeled)
1/4 cup Heinz Apple Cider Vinegar
2 (1 lb) cans whole or sliced beets
1/4 cup brown sugar
1/2 cup water
6 cinnamon sticks
24 whole cloves
Place the eggs and beets in a glass jar.
Combine all the other ingredients in a covered saucepan and bring to a boil. Reduce heat and simmer 2 to 3 minutes. Pour hot pickling mixture over the eggs and beets.
Seal and marinate in the refrigerator for one week before serving.