Categories: Eggs, Pickles 
      Yield: 1 servings 
  
      1 x  Beets, small young 
 
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      2 c  Sugar 
      2 c  Water 
      2 c  Vinegar 
      1 t  Cloves 
      1 t  Allspice 
      1 T  Cinnamon 
  
   Select small, young beets.  Wash.  Leave 3 inches of tops on and roots. 
  Cook until skins slip easily (about 15 minutes). 
   Pack beets into jars within 1/2 inch of top.  Pour boiling liquid syrup 
  over beets to within 1/2 inch of top of jar. Process for 30 minutes in 
  boiling water bath. 
   After the beets have had time to "cure" (about 2 months), we then eat 
  about 1/2 of the beets out of a quart jar, drop hard- boiled eggs into the 
  pickled beet juice, and put into the refrigerator for about 2 weeks. By 
  then, the beet color will have penetrated into the whites of the eggs 
  nearly to the yolk area.  Of course, a much simpler way would be simply to 
  buy a large jar of pickled beets, eat about 1/2, and drop in hard- boiled 
  eggs; then, refrigerate and leave for a couple of weeks until the beet 
  juice has penetrated.