Pennsylvania Dutch Pickled Beets and Eggs

10 sm. beets

1 c. vinegar

1 c. water

1/2 c. brown sugar

1 tsp. salt

6 hard boiled eggs

Boil beets until tender. Remove skins. Dissolve sugar and salt in vinegar and water. Add to beet liquid and bring to a boil. Pour over beets, let stand overnight. Next day replace beets with eggs and let stand overnight again. If desired, a stick of cinnamon and 3 or 4 cloves may be added to the juice. To serve, slice the eggs in half lengthwise.

Note: I used whole canned beets, drained and use the 1 cup of drained beet juice instead of the water.